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Jerusalem Artichokes

Boiled Jerusalem artichokes served hot with butter, vinegar, or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and butter work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

Jerusalem Artichokes

Ingredients

Directions

  1. Scrub the Jerusalem artichokes clean.

  2. Boil them in a pot with enough water to cover and a handful of coarse sea salt.

  3. Cook until tender, about the same time as potatoes.

  4. Drain the Jerusalem artichokes.

  5. Peel the Jerusalem artichokes.

  6. Serve hot. To keep warm, serve in a covered dish over boiling water.

  7. Serve with melted butter, vinegar, or rich thickened gravy.

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 + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  2. Jerusalem artichoke + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together40 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender body of the dish, cooking soft like potatoes.
Butter
Adds richness and a silky mouthfeel when melted over the cooked artichokes.
Vinegar
Adds a sharp acidity that cuts through the sweet, earthy flavour of the artichokes.
Gravy
Adds savoury moisture and body that coats the tender artichokes.

Swap the jerusalem artichoke

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

  1. Mustardfits better
  2. Shallotfits better
  3. Onionfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, vinegar. 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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