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Parsnip Stew

A stew of potatoes and parsnips cooked with butter, pepper, salt, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and parsnip work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Parsnip Stew

Ingredients

Directions

  1. Boil equal amounts of sliced or chopped potatoes and parsnips until done.

  2. Season with a little butter, pepper, and salt.

  3. Add as much sweet milk as desired.

  4. Serve very hot.

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. Potato + parsniptop 6% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  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

Potatoes
Break down when boiled to give the stew a soft, thick body.
Parsnips
Add natural sweetness and a mellow, starchy body as they cook.
Butter
Adds richness and a silky mouthfeel to the finished stew.
Sweet milk
Adds moisture and creaminess, loosening the stew to a smooth consistency.

The step that matters

Boiling until done. Vegetables cooked only until barely tender stay firm and grainy, while thorough cooking lets the starches soften so they mash smoothly into the stew.

Swap the parsnip

How well each one fits the dish's main ingredients (potato, butter, pepper, milk):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Parsnipthe original

Fit is the average pairing score against potato, butter, pepper, milk. 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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