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
Prepare the liquid
Wash and chop the parsnips.
Boil the parsnips in 3 gallons of water until soft.
Press the mixture through a sieve to extract the liquid.
Add 1 pound of sugar to the liquid and stir until dissolved.
Ferment
Let the mixture cool, then transfer it to a cask.
Keep the cask full with reserved liquor as it ferments.
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
- Sweet parsnips
- Provide the starches and sugars that form the body and flavour of the wine.
- Sugar
- Adds sweetness and gives the yeast extra sugar to ferment into alcohol.
The step that matters
Keep the cask full while it ferments. Topping up with reserved liquor keeps air out of the cask, limiting oxidation and spoilage organisms that can sour or spoil the wine.
“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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