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Salsify Saute

Sautéed salsify with butter, salt, rice, and ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salsify Saute

Ingredients

Directions

  1. Prepare the salsify and cook until tender.

  2. Add a large lump of butter and coarse sea salt.

  3. Let it stand for 5 minutes.

  4. Optionally add ½ cup of well-washed rice and small diced pieces of ham.

  5. Watch carefully to prevent scorching.

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. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Rice + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together477 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Salsify
Forms the main body of the dish and provides its tender texture and mild, earthy flavor.
Butter
Adds richness and moisture, and its milk solids brown to give savory flavor.
Ham
Adds savory, salty flavor that complements the mild salsify.

The step that matters

Watch carefully to prevent scorching.. Butter's milk solids and any starch from the rice brown quickly and can burn once the pan is hot. Keeping the heat moderate and stirring as needed prevents bitter, scorched flavors.

“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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