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Creamed Parsnips

Creamed parsnips are boiled parsnips served with a butter, pepper, salt, parsley, cream, and flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsnip and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 484 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Creamed Parsnips

Ingredients

Directions

Prepare the parsnips

  1. Boil the parsnips until tender.

  2. Scrape and slice the parsnips lengthwise.

  3. Dish the sliced parsnips.

Make the sauce

  1. Melt the butter over medium heat.

  2. Add pepper, salt, and parsley to the butter.

  3. Shake the pan until the mixture boils.

  4. Add the cream mixed with flour to the sauce.

  5. Boil the sauce once more.

  6. Pour the sauce over the parsnips.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together484 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. 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
Form the main body of the dish, becoming soft and tender after boiling.
Butter
Adds richness and fat, carrying the seasonings into the sauce.
Cream
Adds moisture and body, giving the sauce a smooth, creamy texture.
All-purpose flour
Thickens the cream into the sauce as it heats and boils.

The step that matters

Boil the sauce once more after adding the cream and flour. Flour must be heated to boiling in the liquid to swell its starch and thicken the sauce. Stopping short leaves the sauce thin and possibly tasting raw.

Swap the parsnip

How well each one fits the dish's main ingredients (butter, pepper, parsley, cream, flour):

  1. Shallotfits about as well
  2. Leekfits about as well
  3. Chivefits about as well
  4. Parsnipthe original

Fit is the average pairing score against butter, pepper, parsley, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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