Name: Puree of Green Peas
Ingredients: green peas; coarse sea salt; parsley; chives; jus

Why it works: Parsley and chive match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,150 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Puree of Green Peas

Ingredients

Directions

Soak the green peas in cold water.
Stew the peas with coarse sea salt, parsley, and chives until tender.
Pass the mixture through a fine sieve.
Moisten the puree with jus and season to taste.
Serve immediately.

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.

Parsley + chivetop 3% of all pairs

Smell alikestrong

Cooked together2,150 recipes

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

Smell alikemoderate

Cooked together227 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Peas + parsleytop 13% of all pairs

Smell alikemoderate

Cooked together1,885 recipes

Shared aroma: trans-2-hexenal (green, leafy).