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Vegetables, Mixed, or Mace- Doine for Garnish

A garnish of boiled mixed vegetables including carrots, turnips, and peas, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Vegetables, Mixed, or Mace- Doine for Garnish

Ingredients

Directions

Prepare

  1. Wash and scrape the carrots and turnips.

  2. Shape them round or oval using a vegetable scoop.

Cook

  1. Boil the carrots, turnips, and peas separately in salted water until tender.

  2. Drain well and use as required.

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

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

  3. Turnip + peastop 8% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Carrots
Hold their shape when scooped and cooked, adding colour and a mild sweetness.
Turnips
Stay firm after boiling, giving the garnish a pale contrasting colour and texture.
Peas
Soften when boiled, adding a tender texture and bright green colour.

The step that matters

Boil each vegetable separately until tender. Carrots, turnips and peas need different cooking times, so boiling them together can leave one undercooked or another mushy. Cooking them separately lets each reach tenderness on its own schedule.

Swap the peas

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

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

Fit is the average pairing score against carrot, turnip. 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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