Name: Dindon Aux Puree De Celeri
Ingredients: 1 turkey; celery (for purée); water; salt

Why it works: Turkey and celery work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 431 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Dindon Aux Puree De Celeri

Ingredients

1 turkey
celery (for purée)
water
salt

Directions

Boil the turkey as described in the previous recipe.
Prepare a purée of celery (refer to recipe No. 202).
Serve the boiled turkey with the celery purée.

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.

Turkey + celerytop 14% of all pairs

Smell alikemoderate

Cooked together431 recipes

Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Turkey: Forms the main protein of the dish, cooked by boiling until tender.
Celery: Provides the base of the purée, adding soft texture and a mild vegetable flavor.

“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.