Name: Salsifis Au Beurre
Ingredients: salsify; butter; salt; pepper

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salsifis Au Beurre

Ingredients

salsify
butter
salt
pepper

Directions

Prepare

Clean and peel the salsify.

Cook and serve

Boil the salsify in salted water until tender.
Drain and place in a serving dish.
Melt butter and pour over the salsify.
Season with salt and pepper to taste.

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.

Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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

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, providing its tender texture and mild flavour.
Butter: Adds richness and fat, carrying flavour and coating the salsify with a smooth finish.

“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.