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Fried Beetroot

Sliced beetroot simmered with onion, garlic, butter, vinegar, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Fried Beetroot

Ingredients

Directions

Prepare

  1. Cut the beetroot into slices.

  2. Chop the onion and parsley finely.

Cook and serve

  1. In a frying pan, combine the beetroot, onion, parsley, garlic, butter, vinegar, salt, and pepper.

  2. Let them simmer for 10 to 15 minutes.

  3. Serve warm.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Beetroot + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Beetroot + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together515 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Beetroot
Provides the main body, earthy flavour and colour of the dish.
Butter
Adds richness and carries flavour through the pan.
Onion
Softens and turns sweet as it cooks, adding savoury depth.
Vinegar
Adds acidity that sharpens the sweet, earthy flavour of the beetroot.
Garlic
Adds a pungent aroma that mellows during cooking.

Swap the clove

How well each one fits the dish's main ingredients (beetroot, butter, onion, garlic, vinegar, flour, parsley):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against beetroot, butter, onion, garlic, vinegar, flour, parsley. 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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