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A Vegetable Olio

A vegetable stew made with cabbage, carrots, turnips, potatoes, onions, spinach, butter, cream, salt, pepper, and a butter‑flour roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

A Vegetable Olio

Ingredients

Directions

Prepare the vegetables

  1. Boil the cabbage, carrots, turnips, potatoes, and onions until tender.

  2. Drain the vegetables and cut them into pieces.

Stew and finish

  1. Mix the vegetables with spinach, butter, cream, salt, and pepper.

  2. Cover and stew for 2 hours.

  3. Stir in a bit of butter rolled in flour over a clear fire.

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. Turnip + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cabbage + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

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

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

What each ingredient does

Butter
Adds richness and a smooth, rounded flavor to the stewed vegetables.
Cream
Adds moisture and a silky texture to the vegetables as they stew.
Butter rolled in flour
Thickens the cooking liquid so the stew becomes slightly saucy and glossy.
Cabbage
Forms the bulk of the dish, becoming soft and sweet after boiling and stewing.

The step that matters

Stirring in the butter rolled in flour. Flour-thickened butter must be stirred in gently over heat so it blends smoothly; added too quickly or too hot, the flour can clump and leave lumps instead of a uniform sauce.

Swap the cabbage

How well each one fits the dish's main ingredients (carrot, turnip, potato, onion, spinach, butter, cream):

  1. Leekfits better
  2. Chivefits better
  3. Parsnipfits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, turnip, potato, onion, spinach, butter, cream. 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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