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Excellent Turnip, or Artichoke Sauce for Boiled Meat

A sauce made from boiled turnip or artichoke thickened with flour, served over boiled meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,874 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Excellent Turnip, or Artichoke Sauce for Boiled Meat

Ingredients

Directions

Prepare the sauce

  1. Peel and chop the turnip or artichoke.

  2. Boil in water until tender.

  3. In a separate saucepan, mix the flour with a little water to form a smooth paste.

  4. Add the paste to the saucepan with the boiled turnip or artichoke.

  5. Stir continuously until the sauce thickens.

Serve

  1. Serve hot over boiled meat.

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 + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 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

Turnip or artichoke
Forms the body of the sauce and adds its own mild, vegetable flavour.
Flour
Thickens the sauce as its starch swells when heated in liquid.

The step that matters

Stirring the flour paste into the hot mixture. Flour lumps if added unevenly or left unstirred. Constant stirring keeps the starch dispersed so the sauce thickens smoothly.

“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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