Name: Boiled with Jerusalem Artichokes
Ingredients: 1 rabbit, cut into joints; water; Jerusalem artichokes, sliced; pepper; coarse sea salt (formerly 'bay salt'); cream

Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Boiled with Jerusalem Artichokes

Ingredients

Directions

Place the rabbit joints in a pot and cover with water.
Boil slowly until the rabbit is half cooked.
Add the sliced Jerusalem artichokes to the pot.
Continue boiling until the rabbit and artichokes are fully cooked.
Mash the artichokes as you would turnips.
Stir in a little of the cooking liquid, pepper, salt, and cream.
Pour the mixture over the rabbit and serve.

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 + creamtop 11% of all pairs

Smell alikemoderate

Cooked together182 recipes

Shared aroma: octanal (fat, soap).
Rabbit + creamtop 12% of all pairs

Smell alikemoderate

Cooked together409 recipes

Shared aroma: 2-nonanone (fruity, floral).
Jerusalem artichoke + peppertop 12% of all pairs

Smell alikemoderate

Cooked together210 recipes

Shared aroma: coumarin (sweet, hay).
Rabbit + jerusalem artichoketop 13% of all pairs

Smell alikemoderate

Cooked together10 recipes

Shared aroma: geraniol (rose, geranium).
Rabbit + peppertop 18% of all pairs

Smell alikemoderate

Cooked together1,334 recipes

Shared aroma: 2-pentylpyridine (fat).