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Jerusalem Artichokes

Jerusalem artichokes boiled or baked with butter, cream, cheese, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Jerusalem artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash and peel the Jerusalem artichokes, placing them in salt water to prevent browning.

  2. In a saucepan, bring 1 gallon of cold water and 2 tablespoons of coarse sea salt to a boil.

Boil

  1. Add the artichokes and boil until tender, about 20 minutes.

  2. Drain the artichokes.

Serve or bake

  1. Serve with a sauce blanche or bake them on a buttered tin.

  2. For baking, mix boiled artichokes with cream, season with pepper and salt, and place in a buttered pie dish.

  3. Dust the top with grated mild cheese and bake until golden brown.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together10 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  5. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Jerusalem artichokes
Provide the main starchy, tender body of the dish once boiled.
Cream or milk
Adds moisture and richness, keeping the baked artichokes soft and creamy.
Mild cheese
Melts over the top and browns in the oven, adding flavor and a golden crust.
Butter
Greases the dish and adds richness to the baked artichokes.

The step that matters

Boiling until tender. Undercooked artichokes stay firm and starchy, while overcooking turns them mushy and watery. Test with a knife until it slides in easily before draining.

Swap the shallot

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, cream, pepper, cheese, vinegar):

  1. Mustardfits better
  2. Spinachfits about as well
  3. Capsicumfits about as well
  4. Shallotthe original

Fit is the average pairing score against jerusalem artichoke, butter, cream, pepper, cheese, 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.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

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