Why it works: Turnip and carrot 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 ↓
The recipe
Ingredients
Directions
Take a high mold that is larger at the bottom than the top.
Layer turnips at the top of the mold, followed by carrots, then any green vegetable.
Place pieces of carrot and turnips cut into squares around the sides of the mold until filled to the top.
Fill the center with potatoes.
Place the mold upside down in a pan of water and cook until the vegetables are done.
Serve the tower with brown gravy or white sauce.
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.
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Turnip + carrottop 2% of all pairsAroma overlapmoderateMentioned together8,001 recipes
Shared aroma: coumarin (sweet, hay).
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Carrot + potatotop 3% of all pairsAroma overlapstrongMentioned together3,105 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
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Turnip + potatotop 5% of all pairsAroma overlapmoderateMentioned together561 recipes
Shared aroma: coumarin (sweet, hay).
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Turnip + saucetop 11% of all pairsAroma overlapmoderateMentioned together943 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Carrot + saucetop 14% of all pairsAroma overlaplowMentioned together2,508 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the potato
How well each one fits the dish's main ingredients (turnip, carrot, sauce):
- Parsnipbetter flavor fit
- Leekbetter flavor fit
- Beetrootbetter flavor fit
- Potatothe original
Fit is the average pairing score against turnip, carrot, sauce. 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).
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