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Sauce

White Turnip Sauce

A sauce made by boiling, mashing white turnips and mixing with warmed milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Turnip and milk work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 865 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

White Turnip Sauce

Ingredients

Directions

  1. Peel and boil the turnips until tender.

  2. Mash the turnips well, then warm the milk and mix it with the mashed turnips before serving.

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 their aromas overlap, and how often cooks already put them together.

  1. Turnip + milktop 25% of all pairs
    Smell alikemoderate
    Cooked together865 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

White turnips
Provide the bulk and body of the sauce once cooked and mashed.
Milk
Adds moisture and creaminess, loosening the mashed turnip into a smooth sauce.

“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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