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Fried Jerusalem Artichokes

Fried Jerusalem artichokes sautéed with onion, butter, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash and scrape the artichokes, then place them in cold water to prevent discoloration.

  2. Slice the artichokes.

  3. Boil the sliced artichokes in salted water for 20 minutes.

  4. Drain the boiled artichokes and dry them on a cloth.

Fry and serve

  1. Slice the onion.

  2. Fry the sliced onion slowly in butter in a frying pan until pale brown.

  3. Add the boiled artichokes to the pan and toss often until they begin to color.

  4. Dust the fried artichokes with salt and pepper.

  5. Transfer to a serving dish and sprinkle with chopped parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: coumarin (sweet, hay).

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

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

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

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Jerusalem artichokes
Form the main body of the dish, becoming tender after boiling and then browning in the pan.
Butter
Fat that carries the frying and helps the artichokes and onion brown.
White onion
Adds sweetness and savoury depth as it slowly turns pale brown in the butter.

The step that matters

Drying the boiled artichokes. Surface water left on the boiled slices turns to steam in hot butter and stops them browning, so they fry soggy instead of crisp and coloured.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (pepper, butter, onion, parsley):

  1. Carrotfits better
  2. Potatofits better
  3. Chivefits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against pepper, butter, onion, 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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