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Jerusalem Artichokes

Boiled Jerusalem artichokes are sliced, coated in batter, fried, and served with Italian sauce.

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

Ingredients

Directions

Prepare

  1. Boil the Jerusalem artichokes like potatoes.

  2. Peel and slice them.

  3. Pour a little melted butter over the slices.

Fry and serve

  1. Fry the slices in batter.

  2. Serve with either white or brown Italian 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.

  1. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Jerusalem artichokes
Form the bulk of the dish, staying tender and moist inside after boiling.
Butter
Adds richness and flavor, and helps the slices brown.
Batter
Forms a crisp, golden coating that seals in moisture as it fries.

The step that matters

Fry the slices in batter. The slices should be dry on the surface so the batter sticks, and the oil should be hot enough for the coating to crisp quickly. If the oil is too cool, the batter absorbs grease and turns soggy.

Swap the jerusalem artichoke

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

  1. Shallotfits about as well
  2. Jerusalem artichokethe original
  3. Mustardfits about as well
  4. Onionfits about as well

Fit is the average pairing score against butter, sauce. 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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