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Turnips a U Gratin

A gratin of turnips simmered in broth and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and sugar are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,330 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Turnips a U Gratin

Ingredients

Directions

Cook the turnips

  1. Place turnips upright in a pan.

  2. Cover with rich broth.

  3. Add a pinch of sugar.

  4. Boil for 20 minutes or until tender.

Make the glaze and serve

  1. Remove turnips and set the sauce to cook down quickly.

  2. When reduced to a glaze, return turnips to the pan.

  3. Coat turnips on all sides with the glaze.

  4. 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. Turnip + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,330 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Turnips
Form the main body of the dish and soften into a tender, mild base.
Broth
Provides the cooking liquid that reduces into a savory glaze coating the turnips.
Sugar
Adds a touch of sweetness that helps the reduced sauce brown and turn glossy.

The step that matters

Reducing the sauce to a glaze. If the sauce is not reduced far enough it stays thin and runs off the turnips, while over-reducing can scorch the sugar and make it bitter. Watching the sauce closely as it thickens keeps the glaze smooth and clinging.

“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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