Why it works: Turnip and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Turnips, Whole
Ingredients
Directions
Pare several large turnips and scoop them out with an iron cutter.
Place the scooped turnips in water as you cut them.
Blanch the turnips, then strain them.
For white sauce, add béchamel to the turnips; for brown sauce, add brown sauce.
Season as desired.
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.
-
Turnip + saucetop 20% of all pairsSmell alikemoderateCooked together943 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Turnip Soup43 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.