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Parsnips, Browned Under Roast Meat

Parsnips browned under roast meat, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Parsnips, Browned Under Roast Meat

Ingredients

Directions

Prepare

  1. Boil the parsnips until tender.

  2. Drain the parsnips well.

  3. Sprinkle a little salt and pepper over them.

Roast and serve

  1. Place them in the dripping pan under the roast meat.

  2. Let them brown for about 15 minutes.

  3. Serve in a dish with a few parsnips as a garnish around the meat.

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

What each ingredient does

Parsnips
Boiling softens them, and browning in the dripping pan adds color and savory flavor.

The step that matters

Drain the parsnips well. Surface water left on boiled parsnips turns to steam in the hot pan, which slows browning and can leave them soft instead of golden. Thorough draining lets the surface brown.

“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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