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Jerusalem Artichokes a LA Creme

Creamed Jerusalem artichokes cooked with salt, lemon juice, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and lemon share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 72 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes a LA Creme

Ingredients

Directions

Prepare

  1. Wash and peel the Jerusalem artichokes.

Cook and finish

  1. Boil them in plenty of water with salt, lemon juice, and butter for 15 minutes.

  2. Drain the artichokes and pour melted butter over them.

  3. Stir in the cream and serve hot.

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 + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: octanal (fat, soap).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender base that becomes the creamy body of the dish.
Butter
Adds richness and a silky mouthfeel to the artichokes.
Cream
Adds moisture and richness, giving the dish its creamy texture.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of butter and cream.

The step that matters

Boiling the artichokes for 15 minutes. Boiling until the artichokes are fully tender lets them mash or puree smoothly. Undercooked pieces stay firm and grainy, so the creamed texture fails.

“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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