Name: Braized Fillet of Beef, a LA Jardiniere
Ingredients: 1 larded fillet of beef; good stock; carrots; turnips; Béchamel sauce or Allemande sauce

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 ↓

Braized Fillet of Beef, a LA Jardiniere

Ingredients

Directions

Braize the larded fillet of beef according to previous instructions.
Once done, glaze the fillet and place it on a serving dish.
Garnish around the fillet with groups of turned carrots and turnips.
Prepare each vegetable separately and toss in a little Béchamel or Allemande sauce before garnishing.

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.

Carrot + turniptop 1% of all pairs

Smell alikestrong

Cooked together8,002 recipes

Shared aroma: coumarin (sweet, hay).
Beef + carrottop 10% of all pairs

Smell alikemoderate

Cooked together6,606 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + turniptop 14% of all pairs

Smell alikemoderate

Cooked together2,940 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Turnip + saucetop 20% of all pairs

Smell alikemoderate

Cooked together943 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Carrot + saucetop 24% of all pairs

Smell alikelow

Cooked together2,509 recipes

Shared aroma: ethanol (alcoholic, ethereal).