Why it works: Parsnip and sugar work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 190 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Parsnip Wine
Ingredients
Directions
Make the must
Boil the sliced parsnips in a large pot of water.
Strain the liquid from the parsnips.
Add the sugar to the liquid and stir until dissolved.
Ferment and store
Before the mixture cools completely, add the yeast.
Bottle the mixture and store it in a cool cellar.
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 + sugartop 24% of all pairsSmell alikemoderateCooked together190 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Parsnips
- Provide the flavour and body of the wine once their sugars and starches are extracted into the liquid.
- Sugar
- Feeds the yeast, which turns it into alcohol and carbon dioxide during fermentation.
- Yeast
- Ferments the sugars in the liquid into alcohol and carbon dioxide.
The step that matters
Adding the yeast before the mixture cools completely. Yeast is killed or slowed by very hot liquid, so it should be added only once the mixture has cooled enough to be safe for it, but while it is still warm enough to keep fermentation active.
“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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