Why it works: Turnip and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,100 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Puree of Turnips
Ingredients
Directions
Peel and chop the turnips.
Boil the turnips in salted water until tender.
Drain the turnips and mash them until smooth.
Stir in butter to taste.
Serve hot.
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.
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Turnip + buttertop 25% of all pairsSmell alikemoderateCooked together4,100 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
- Turnips
- Form the bulk of the puree, providing body and a mildly sweet, earthy flavor when cooked.
- Butter
- Adds fat for a smoother, richer mouthfeel and rounder flavor in the finished puree.
The step that matters
Mash until smooth. Cooked turnip fibers stay stringy unless broken down thoroughly after draining, so mashing well is needed for a silky texture.
“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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