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Macedoine Op Vegetables

A boiled vegetable dish with carrots, turnips, peas, cauliflower, Brussels sprouts, French beans, and a thick white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Macedoine Op Vegetables

Ingredients

Directions

Prepare the vegetables

  1. Scrape and smooth the carrots and turnips.

  2. Shape the carrots and turnips into forms like olives and filberts using a vegetable scoop.

  3. Boil the shaped vegetables in broth or water with butter, sugar, and salt until done.

Combine and serve

  1. Drain the vegetables and place them in a small pan with cooked and drained green peas, asparagus peas, cauliflower nibs, Brussels sprouts, and diamond-shaped French beans.

  2. Add thick white sauce, pepper, and sugar, then toss lightly over heat.

  3. Serve as desired.

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

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + asparagustop 2% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Peas + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

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

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Carrot + asparagustop 7% of all pairs
    Smell alikestrong
    Cooked together571 recipes

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

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

What each ingredient does

Thick white sauce
Coats the vegetables with a creamy binding that adds richness and smoothness.
Butter
Adds fat and a rounded, savoury flavour to the vegetables as they boil.
Sugar
Adds gentle sweetness that balances the mild, earthy taste of the vegetables.
Carrots
Provide sweetness, colour and a firm texture once cooked.
Turnips
Contribute a mild, slightly peppery flavour and a firm, tender texture.

Swap the peas

How well each one fits the dish's main ingredients (carrot, turnip, butter, sauce, pepper, sugar, asparagus):

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

Fit is the average pairing score against carrot, turnip, butter, sauce, pepper, sugar, asparagus. 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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