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Puree of Jerusalem Artichokes

A puree made from boiled Jerusalem artichokes, seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Puree of Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Wash the Jerusalem artichokes.

  2. Peel the Jerusalem artichokes.

Make the puree

  1. Boil them in the consomme until tender.

  2. Drain the artichokes.

  3. Press them through a colander.

  4. Return the puree to a saucepan with butter, salt, and pepper.

  5. Heat until hot.

Serve

  1. Serve with filet of beef, veal sauté, or braised chicken.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: ethyl decanoate (grape, waxy).

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

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

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, mildly sweet base that becomes the smooth puree.
Consomme
Cooks the artichokes and adds savory broth flavor and moisture to the puree.
Butter
Adds fat for a richer mouthfeel and a smoother, glossier finish.

The step that matters

Boil until tender. The artichokes must be fully tender before pressing, because firm pieces will not break down into a smooth puree and will leave a grainy texture.

Swap the jerusalem artichoke

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

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against 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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