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Vegetables a LA Jardiniere

A French-style vegetable dish of peas, carrots, and turnips cooked in stock and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and turnip are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 8,001 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Vegetables a LA Jardiniere

Ingredients

Directions

Cook the vegetables

  1. Cook the peas, carrots, and turnips in separate saucepans until tender.

  2. Drain the vegetables.

  3. Add ½ of the butter, salt, sugar, and stock to each.

  4. Boil rapidly until the stock is absorbed.

Arrange and serve

  1. Spread the turnips on a platter, leaving a 1-inch border.

  2. Heap the carrots on top of the turnips, then flatten the carrots.

  3. Heap the peas on top of the carrots.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Peas + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Peas + turniptop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,350 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Peas + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together4,878 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + sugartop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together98,096 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

French peas
Provide the bright green top layer and a tender, sweet bite.
Carrots
Add sweetness and a firm, tender texture as the middle layer.
Turnips
Form the sturdy base layer with a mild, slightly peppery flavor.
White stock
Provides liquid that cooks into the vegetables and carries flavor as it reduces.
Butter
Adds richness and a glossy coating that carries flavor.

The step that matters

Boil rapidly until the stock is absorbed. Rapid boiling reduces the stock quickly, concentrating its flavor and glazing the vegetables. If it boils too slowly, the vegetables can stay watery, and if it reduces too far, they can scorch in the pan.

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (peas, carrot, butter, sugar):

  1. Potatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Turnipthe original

Fit is the average pairing score against peas, carrot, butter, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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