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Small Garniture, Jardiniere

A small vegetable garnish of carrots, turnips, string beans, flageolet beans, and asparagus tops, simmered in broth and served with Allemande or Espagnole sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Small Garniture, Jardiniere

Ingredients

Directions

Prepare the vegetables

  1. Cut the carrots and turnips into pieces about ¼ inch long using a column cutter.

  2. Boil the carrots and turnips until tender, then cook them in broth and glaze.

  3. Boil the string beans, flageolet beans, and asparagus tops until tender, then drain.

Combine and season

  1. Mix all the vegetables together in equal quantities.

  2. Add Allemande or Espagnole sauce and season with salt, pepper, nutmeg, and sugar.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Beans + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Turnip + asparagustop 2% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Carrots
Provide body, color and natural sweetness as the main cut vegetable.
Turnips
Add firm texture and a mild, slightly peppery flavor to the mix.
Flageolet beans
Contribute a tender, creamy texture that holds its shape among the vegetables.
Allemande or espagnole sauce
Adds moisture, richness and a cohesive coating that binds the vegetables together.

The step that matters

Boil the carrots and turnips until tender, then glaze. Cooking dense root pieces just until tender keeps them intact; overcooking makes them mushy and uneven. Glazing in broth with sugar gives them shine and a light sweetness that carries through the dish.

Swap the nutmeg

How well each one fits the dish's main ingredients (carrot, turnip, beans, asparagus, pepper, sugar, sauce):

  1. Celeryfits better
  2. Capersfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against carrot, turnip, beans, asparagus, pepper, sugar, sauce. 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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