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Boiled with Jerusalem Artichokes

A boiled rabbit served with mashed Jerusalem artichokes and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Boiled with Jerusalem Artichokes

Ingredients

Directions

Cook the rabbit

  1. Place the rabbit joints in a pot and cover with water.

  2. Boil slowly until the rabbit is half done.

  3. Add the sliced Jerusalem artichokes to the pot.

Finish and serve

  1. Once cooked, mash the artichokes like turnips.

  2. Stir in a little of the cooking liquid, pepper, salt, and cream.

  3. Pour the mixture over the rabbit and serve.

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. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  2. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Rabbit + jerusalem artichoketop 13% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: geraniol (rose, geranium).

  5. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender through slow boiling in water.
Jerusalem artichokes
Mashed to a starchy purée that thickens the sauce and gives body and earthy flavour.
Cream
Adds richness and fat, smoothing the mashed artichokes into a silky texture.

The step that matters

Boil slowly until the rabbit is half done. Rapid boiling toughens and dries lean rabbit meat, while gentle simmering keeps the fibres tender and moist. The rabbit should be only partly cooked here, since it finishes cooking later with the mixture.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (rabbit, pepper, cream):

  1. Spinachfits about as well
  2. Jerusalem artichokethe original
  3. Potatofits about as well
  4. Mustardfits about as well

Fit is the average pairing score against rabbit, pepper, cream. 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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