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Drink

Parsnip Wine

A fermented beverage made from boiled parsnip pulp and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 base

  1. Slice the parsnips.

  2. Add the sliced parsnips to the water.

  3. Boil until the parsnips become a pulp.

  4. Strain the mixture through a fine sieve.

  5. Return the liquid to the boiler.

Boil with sugar

  1. Add the sugar to the liquid.

  2. Boil for 1 hour.

Ferment and age

  1. When the liquid is tepid, add a toast covered with yeast.

  2. Cover the mixture.

  3. Keep in a warm place until fermentation begins.

  4. Once fermentation starts, transfer the liquid to a cask.

  5. Remove the toast from the cask.

  6. Do not rack until autumn.

  7. Do not bottle for at least 1 year.

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 + sugartop 24% of all pairs
    Smell alikemoderate
    Cooked 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

Parsnips
Provide the main flavour and body of the wine once pulped and strained.
Loaf sugar
Provides the sugar that yeast converts to alcohol during fermentation.
Yeast
Converts the sugars in the liquid into alcohol and carbon dioxide.

The step that matters

Keep the liquid tepid before adding yeast. Yeast is killed by high heat, so the liquid must have cooled to tepid before the yeast-covered toast is added. Adding it while hot can stop fermentation before it starts.

“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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