Why it works: Parsnip and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 322 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓
To Boil Parsnips
Ingredients
Directions
Scrape and wash the parsnips thoroughly.
If large, divide them in half.
Boil the parsnips in a mixture of milk and water until tender, about the same time as carrots.
Optionally, mash the cooked parsnips like turnips.
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.
-
Parsnip + milktop 19% of all pairsSmell alikemoderateCooked together322 recipes
Shared aroma: sabinene (woody, terpenic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Parsnip Cakes12 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.