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Green Peas, Patsanne

A braised vegetable stew featuring green peas, carrots, cabbage, and lettuce, seasoned with butter, consommé, salt, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Green Peas, Patsanne

Ingredients

Directions

Prepare

  1. Cut the carrots, cabbage, and lettuce into small dice.

Cook the stew

  1. Braise the diced vegetables with butter for 15 minutes without browning.

  2. Add the shelled green peas and moisten with consommé.

  3. Cover the saucepan and cook until the peas are tender, stirring frequently to prevent burning.

  4. Season with salt and white pepper.

Serve

  1. Serve on a hot platter, sprinkled 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  3. Lettuce + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together1,483 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Lettuce + peastop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + lettucetop 6% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Carrots
Provide sweetness, colour and a firm bite that holds up during gentle braising.
Green peas
Supply the main body and sweet, fresh flavour of the stew.
Butter
Adds richness and carries flavour while the vegetables braise without browning.
Consommé
Adds savoury liquid that moistens the vegetables and peas as they cook.

The step that matters

Braise without browning. Browning the butter and vegetables adds toasted, bitter notes that clash with the delicate green pea flavour. Keeping the heat gentle and stirring as the peas cook prevents scorching on the base of the pan.

Swap the white pepper

How well each one fits the dish's main ingredients (carrot, cabbage, lettuce, butter, peas, parsley):

  1. Tarragonfits better
  2. Celeryfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against carrot, cabbage, lettuce, butter, peas, 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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