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Jerusalem Artichokes, Lyonnaise

Jerusalem artichokes simmered in Espagnole sauce with lemon, butter, and onion juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and lemon share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 72 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes, Lyonnaise

Ingredients

Directions

Prepare

  1. Peel and par‑boil the Jerusalem artichokes.

  2. Simmer them in Espagnole sauce until tender.

Finish and serve

  1. Strain the sauce and add lemon juice, butter, and onion juice.

  2. Glaze the artichokes with the sauce.

  3. Arrange the artichokes on a dish and pour the remaining sauce over them 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. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 and soft as they simmer.
Espagnole sauce
Provides the rich savoury base and body that coats and flavours the artichokes.
Butter
Adds richness and a glossy finish to the sauce.
Lemon juice
Adds acidity that brightens the rich sauce and balances its flavour.
Onion juice
Adds a savoury, aromatic onion note to the sauce.

The step that matters

Simmering the artichokes in the sauce until tender. Simmering gently softens the starch and fibre of the artichokes while they absorb the sauce. Boiling hard or overcooking can break them apart and make the sauce cloudy.

Swap the lemon

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

  1. Avocadofits better
  2. Lemonthe original
  3. Pumpkinfits about as well
  4. Coconutfits less well

Fit is the average pairing score against jerusalem artichoke, sauce, butter, onion. 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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