Why it works: Peas and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,016 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
Green Peas
Ingredients
Directions
Prepare
Wash the fresh green peas.
Cook
Boil the peas in nearly enough water to cover them for 20 minutes.
Skim the peas out.
Boil them in the same water for another 20 minutes.
Simmer until only a small amount of water remains with the peas.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Peas + potatotop 9% of all pairsSmell alikemoderateCooked together1,016 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh green peas
- Form the main body of the dish, becoming tender as they cook.
The step that matters
Simmer until only a small amount of water remains. Stopping the simmer at the right point leaves the peas moist without a watery result. Cooking too long can make the peas mushy and dry, so watch the liquid level closely.
“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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