Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Chicken Stew with Dumplings
Ingredients
Directions
Prepare the stew
Place the chicken in a stewpan with cold water and bring to a boil.
In a frying pan, heat the butter and add the onion, carrot, and turnip.
Fry the vegetables until browned but not burned.
Add a few tablespoons of boiling water to the vegetables, cover, and stew until tender.
Mash the vegetables through a strainer into the saucepan with the chicken.
Simmer gently until the chicken is tender; about 1 hour for a young chicken or 2 hours for an old fowl.
Add the dumplings and serve
About 12 minutes before serving, bring to a brisk boil and drop in the dumplings (see separate recipe).
Cover the saucepan and boil rapidly for 10 to 12 minutes.
Remove the dumplings and keep them warm while serving the chicken.
Pour the gravy over the chicken, place the dumplings around the dish, and serve.
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.
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Carrot + turniptop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
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Onion + turniptop 5% of all pairsSmell alikestrongCooked together7,585 recipes
Shared aroma: coumarin (sweet, hay).
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Carrot + peppertop 6% of all pairsSmell alikestrongCooked together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + carrottop 6% of all pairsSmell alikemoderateCooked together21,601 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Chicken + oniontop 8% of all pairsSmell alikemoderateCooked together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Its collagen and fat release into the cooking liquid, giving the stew body and a rich flavour.
- Onion
- Sweetens and deepens the flavour of the stew base when fried until browned.
- Carrot
- Adds natural sweetness and body to the gravy once mashed through the strainer.
- Turnip
- Adds earthy flavour and body to the gravy once mashed through the strainer.
- Butter
- Carries the vegetables' flavour and promotes browning when frying the vegetables.
The step that matters
Fry the vegetables until browned but not burned. Browning builds deeper flavour through the Maillard reaction, but burnt vegetables turn bitter and can taint the whole gravy, so heat must be moderate and watched closely.
Swap the turnip
How well each one fits the dish's main ingredients (chicken, onion, carrot, butter, pepper):
- Potatofits better
- Capsicumfits better
- Leekfits better
- Turnipthe original
Fit is the average pairing score against chicken, onion, carrot, butter, pepper. 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.
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