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Stewed Salsify or Oyster-plant

A stew of sliced salsify cooked with butter, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stewed Salsify or Oyster-plant

Ingredients

Directions

Prepare

  1. Wash the salsify roots and scrape off the skins, placing them in cold water to prevent discoloration.

  2. Cut the roots into thin slices.

  3. Cover the sliced roots with fresh water.

  4. Add a little coarse sea salt.

Stew and finish

  1. Stew in a covered pot for about one hour until tender.

  2. Pour off some water.

  3. Add a small lump of butter, black pepper, and ½ cup of sweet cream.

  4. Stir in 2 teaspoons of flour to form a paste.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Salsify roots
Form the main body of the dish, becoming tender through slow stewing.
Sweet cream
Adds richness and a smooth, moist texture to the stewed liquid.
Flour
Thickens the cream and liquid into a paste-like sauce.
Butter
Adds fat for richness and a silky mouthfeel to the sauce.

The step that matters

Stir in the flour to form a paste. Flour must be stirred into the liquid so it disperses evenly; added in lumps it stays floury and leaves the sauce grainy. Boiling after adding it lets the starch swell and thicken the sauce.

“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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