Why it works: Parsnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Parsnips
Ingredients
Directions
Boil the tender parsnips in a little salted hot water until soft.
Scrape the parsnips and cut them into long slices.
Dredge the slices with flour.
Fry the slices in hot lard or dripping until golden.
Drain off the fat and serve.
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 + flourtop 7% of all pairsSmell alikestrongCooked together669 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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