Why it works: Parsnip and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,051 recipes. Both carry beta-pinene, which smells pine, resin. The science ↓
Parsnip Chips
Ingredients
Directions
Cut parsnips into thin slices using a potato cutter.
Soak the slices in cold salted water and dry them between towels.
Fry the parsnip slices in hot butter until crisp.
Drain and sprinkle with coarse sea salt.
Stir with a fork until they are crisp.
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 + buttertop 25% of all pairsSmell alikemoderateCooked together1,051 recipes
Shared aroma: beta-pinene (pine, resin).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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