Name: Stewed Parsnips with Cream Sauce
Ingredients: parsnips; Cream Sauce

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stewed Parsnips with Cream Sauce

Ingredients

parsnips
Cream Sauce

Directions

Boil the parsnips until tender.
Cut the parsnips into neat, even pieces.
Stir the parsnips into the Cream Sauce.
Place the mixture over boiling water (bain-marie) and cook gently for 10 to 15 minutes.
Serve warm.

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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsnip + saucetop 23% of all pairs

Smell alikemoderate

Cooked together156 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsnip + creamtop 25% of all pairs

Smell alikemoderate

Cooked together325 recipes

Shared aroma: octanal (fat, soap).