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Jerusalem Artichokes with Onions

Jerusalem artichokes boiled in salted water with butter or lard, then simmered with brown sauce, lemon juice, onions, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jerusalem Artichokes with Onions

Ingredients

Directions

Prepare the artichokes

  1. Peel the Jerusalem artichokes and boil them in salted water with butter or lard until tender.

  2. Drain the artichokes on a sieve.

Make the sauce

  1. In a stew pan, warm the artichokes with brown sauce, lemon juice, and sliced onions.

  2. Let it simmer for a few minutes, then add chopped parsley and stir well.

Serve

  1. Dish the artichokes in a pyramid shape, pour the reduced sauce over them, and serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Jerusalem artichokes
Provide the main body of the dish, becoming soft and tender when boiled.
Butter or lard
Adds richness and fat, carrying flavour into the boiling water and the finished dish.
Brown sauce
Supplies savoury depth and moisture, coating the artichokes as the sauce reduces.
Lemon juice
Adds acidity that brightens the sauce and balances the richness of the fat.
Sliced onions
Contribute sweetness and aroma as they soften in the warm sauce.

The step that matters

Simmering the sauce after adding the artichokes. Simmering gently lets the sauce reduce and thicken so it clings to the artichokes; boiling hard can break or toughen it and make it greasy.

Swap the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, sauce, lemon, parsley):

  1. Shallotfits better
  2. Kalefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, butter, sauce, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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