Why it works: Parsnip and cream work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry octanal, which smells fat, soap. The science ↓
Baked Parsnips
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Wash and bake the parsnips like potatoes at 400°F (200°C).
Remove the skins when done and serve with milk gravy.
Alternatively, wash and scrape the parsnips, then cut them in halves.
Add just enough boiling water to cover them and boil slowly until tender.
Place in a shallow dish, pour over the remaining juice, add a little coarse sea salt and 1-2 tablespoons of cream.
Bake in the oven at 400°F (200°C) until nicely browned, basting occasionally.
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.
-
Parsnip + creamtop 25% of all pairsSmell alikemoderateCooked together325 recipes
Shared aroma: octanal (fat, soap).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Parsnip Cakes12 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.