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Consomme a LA Jardiniere

A clear vegetable consommé made with turnip, carrot, peas, cauliflower, and salted stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turnip and cauliflower match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 286 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Consomme a LA Jardiniere

Ingredients

Directions

Prepare the vegetables

  1. Prepare the turnip and carrot by cutting them into round pieces shaped like peas using a vegetable cutter.

  2. Cut the cauliflower into small sprigs.

Cook the vegetables

  1. Cook the vegetables in separate pans of boiling salted water until tender, then drain.

Serve

  1. Bring the clear stock to a boil in a saucepan.

  2. Add the cooked vegetables to the boiling stock 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. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Peas + cauliflowertop 5% of all pairs
    Smell alikestrong
    Cooked together313 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

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

  5. Carrot + cauliflowertop 8% of all pairs
    Smell alikemoderate
    Cooked together381 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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 liquid base that carries the vegetables and gives the consommé its flavor.
Turnip
Adds mild, slightly sweet vegetable flavor and a firm bite once cooked.
Carrot
Adds mild sweetness and color to the garnish.
Green peas
Adds fresh, sweet flavor and bright color as a garnish.
Cauliflower
Adds a tender texture and mild flavor to the garnish.

The step that matters

Boiling the stock before adding the vegetables. The stock must be at a boil so the cooked vegetables heat through quickly without overcooking. Keeping the vegetables separate until this point preserves each one's texture and color.

Swap the peas

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

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against turnip, carrot, cauliflower. 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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