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Salad

Grated Parsnips, Carrots, and Chopped Brussels Sprouts, with Lime Juice and Olive Oil

A raw vegetable salad of grated parsnips, carrots, and Brussels sprouts tossed with lime juice, olive oil, hazelnuts, dried apples, wheat, and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsnip and carrot 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 ↓

Grated Parsnips, Carrots, and Chopped Brussels Sprouts, with Lime Juice and Olive Oil

Ingredients

Directions

  1. In a large bowl, combine grated parsnips, carrots, and chopped Brussels sprouts.

  2. Drizzle with lime juice and olive oil, then toss to coat.

  3. Add chopped hazel nuts, steeped dried apples, and flaked wheat; mix well.

  4. Serve with a dollop of cream and fresh fruit on the side.

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. Parsnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

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

  2. Olive + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together1,100 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Carrot + limetop 6% of all pairs
    Smell alikestrong
    Cooked together646 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsnip + limetop 7% of all pairs
    Smell alikestrong
    Cooked together10 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lime + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together3,621 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Parsnips
Provide the bulk of the salad with a firm, crisp texture and mild sweetness.
Carrots
Add crunch and natural sweetness, bulking out the grated vegetable base.
Brussels sprouts
Contribute a firm, slightly bitter, cabbage-like texture and body to the salad.
Lime juice
Adds acidity that brightens the vegetables and balances the richness of the oil.
Olive oil
Coats the shredded vegetables, adding fat, moisture and a smooth mouthfeel.
Dried apples
Add chewy texture and concentrated fruit sweetness to the salad.

Swap the brussels sprouts

How well each one fits the dish's main ingredients (parsnip, carrot, lime, olive, nuts, apple, wheat):

  1. Sweet potatofits better
  2. Lettucefits better
  3. Beetrootfits better
  4. Brussels sproutsthe original

Fit is the average pairing score against parsnip, carrot, lime, olive, nuts, apple, wheat. 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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