Skip to main content
Main

Large Garniture, Jardiniere

A vegetable garnish made from carrots, turnips, celery, cucumber, onions, artichoke bottoms, cauliflower or broccoli buds, peas, string beans, and Brussels sprouts, tossed with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Turnip and artichoke match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 140 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Large Garniture, Jardiniere

Ingredients

Directions

Cook the vegetables

  1. Cook carrots, turnips, celery, cucumbers, onions, and artichoke bottoms separately until tender and glazed.

  2. Parboil cauliflower or broccoli flower buds in lightly salted water.

  3. Boil green peas, string beans, and Brussels sprouts in lightly salted water.

  4. Immerse them in cold water to retain color.

Finish and arrange

  1. Toss the vegetables in a pan with butter over heat until warmed through.

  2. Arrange the vegetables in bands, alternating colors.

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. Turnip + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cucumber + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together584 recipes

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

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Artichoke + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 glossy coating that carries flavor across the vegetables.
Green peas
Provide sweetness and bright green color to the arrangement.
Carrots
Provide sweetness and color, and hold their shape well when cooked until tender.

The step that matters

Immerse them in cold water to retain color. Chlorophyll in green vegetables breaks down into dull olive tones when overcooked or held in heat. Plunging them into cold water stops cooking quickly, keeping the greens bright.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, cucumber, artichoke, cauliflower, peas):

  1. Lettucefits better
  2. Beetrootfits better
  3. Endivefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, cucumber, artichoke, cauliflower, peas. 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.

You might also like

Brussels SproutsBrussels Sprouts92 recipesGreen PeasGreen Peas229 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes