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Consomme a LA Julienne

A clear consommé flavored with shredded carrots, turnip, and green leek.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Consomme a LA Julienne

Ingredients

Directions

Prepare

  1. Prepare the clear stock in a pot.

  2. Cook the shredded carrots, turnip, and green leek separately in boiling salted water until tender.

  3. Strain the vegetables and rinse them with cold water.

Finish and serve

  1. Add the cooked vegetables to the boiling consommé.

  2. Serve hot.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 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

Clear stock
Forms the clear, flavourful liquid that the vegetables are served in.
Shredded carrots
Add color and a mild sweetness to the garnish.
Shredded turnip
Adds a mild, slightly peppery flavor and a tender bite.
Shredded green leek
Contributes a mild onion-like aroma and fresh green color.

The step that matters

Cooking the vegetables separately until tender. Each julienne vegetable needs its own cooking time, so cooking them separately keeps each one fully tender. Rinsing them in cold water after straining stops the cooking and helps keep their color bright before they go into the hot consommé.

Swap the carrot

How well each one fits the dish's main ingredients (turnip, leek):

  1. Parsnipfits better
  2. Beetrootfits better
  3. Lettucefits better
  4. Carrotthe original

Fit is the average pairing score against turnip, leek. 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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