Why it works: Parsnip and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,051 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓
Fried Parsnips
Ingredients
Directions
Cut cold cooked parsnips in halves lengthwise or in half-inch slices if very large.
Sauté in hot butter until browned on both sides.
Season with coarse sea salt.
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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Parsnip + buttertop 25% of all pairsSmell alikemoderateCooked together1,051 recipes
Shared aroma: beta-pinene (pine, resin).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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