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To Boil Carrots and Parsnips

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Carrot and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,097 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

To Boil Carrots and Parsnips

Ingredients

Directions

  1. Scrape the carrots and parsnips.

  2. Boil the carrots until soft, adjusting time based on their age and size.

  3. For small carrots, serve them whole; for large ones, cut into four lengthwise pieces.

  4. Prepare parsnips in the same manner.

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. Carrot + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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