Name: Jerusalem Artichokes in White Sauce
Ingredients: Jerusalem artichokes; white sauce

Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jerusalem Artichokes in White Sauce

Ingredients

Jerusalem artichokes
white sauce

Directions

Prepare

Neatly pare the artichokes, pointing the small end and flattening the broad end.

Cook and serve

Boil the artichokes until tender.
Arrange them in a dish with the points uppermost.
Serve with a rich white sauce.

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.

Jerusalem artichoke + saucetop 14% of all pairs

Smell alikemoderate

Cooked together97 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Jerusalem artichokes: Form the main body of the dish, becoming tender and mild when boiled.
White sauce: Adds moisture and richness, coating the artichokes with a smooth, creamy texture.

“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.