Skip to main content
Main

Jerusalem Artichokes

Boiled Jerusalem artichokes served with melted butter and optional batter, accompanied by white or brown Italian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Jerusalem artichoke and sauce work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jerusalem Artichokes

Ingredients

Directions

  1. Boil the Jerusalem artichokes like potatoes.

  2. Peel and split them.

  3. Pour a little melted butter over the artichokes.

  4. Fry them in batter if desired.

  5. Serve with either white or brown Italian sauce.

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 + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethyl decanoate (grape, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Jerusalem artichokes
Form the main body of the dish, becoming tender when boiled.
Melted butter
Adds richness and helps the surface brown.
Batter
Forms a crisp coating when fried.

The step that matters

Frying in batter. The batter only turns crisp if the oil is hot enough. If the oil is too cool, the coating absorbs more oil and turns greasy and heavy.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, sauce):

  1. Shallotfits about as well
  2. Jerusalem artichokethe original
  3. Mustardfits about as well
  4. Onionfits about as well

Fit is the average pairing score against butter, sauce. 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.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

You might also like

Artichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes