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Baked Parsnips

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsnip and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,109 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Parsnips

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Scrape the young parsnips or pare and slice the old ones lengthwise.

  2. Boil the parsnips in water until tender.

  3. Drain the parsnips and place them in a baking dish.

  4. Dust with salt and pepper.

  5. Lay several thin slices of bacon over the top.

  6. Bake at 350°F (175°C) for about 30 minutes.

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. Parsnip + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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