Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Crisp Parsley
Ingredients
Directions
Prepare
Pick and wash the parsley.
Shake it in a dry cloth to remove excess water.
Spread the parsley on a sheet of clean paper.
Crisp
Place it in a Dutch oven before the fire.
Dot with small pieces of butter.
Turn frequently until crisp.
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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Parsley + buttertop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Parsley
- Is the main ingredient that becomes crisp and crunchy when dried with heat.
- Butter
- Adds fat that helps the parsley brown lightly and gives it a rich flavor.
The step that matters
Shake the parsley dry before cooking. Excess water on the leaves turns to steam instead of letting them crisp. Removing it thoroughly helps the parsley dry and crisp evenly rather than soften.
“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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