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Parsnips and Sweet Potatoes with Hazelnuts and Brown Butter

Intensely nutty hazelnuts echo the taste of butter cooked until rich golden brown. The deep flavor of both the toasted nuts and brown butter pairs well with the earthy root vegetables, whose high level of natural sugars caramelize when roasted. Fragrant thyme leaves impart an herbal taste to the dish.

By williamssonoma · From Open Recipes · 7 ingredients
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Why it works: Parsnip and sweet potato share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 95 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 4.

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Parsnip + sweet potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together95 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsnip + thymetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together270 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Hazelnut + parsniptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Sweet potato + thymetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together192 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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