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Parsnips, Boiled

Parsnips boiled in salted water, optionally served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsnip and sauce work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Parsnips, Boiled

Ingredients

Directions

Prepare

  1. Wash and scrape the parsnips.

  2. Cut the parsnips into quarters lengthwise.

Boil and serve

  1. Bring a large pot of salted water to a boil.

  2. Add the parsnips to the boiling water, ensuring they are fully submerged.

  3. Boil for 1 hour or until tender.

  4. Drain the parsnips and serve. Optionally, mash with a good white sauce before serving.

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 + saucetop 23% of all pairs
    Smell alikemoderate
    Cooked together156 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Parsnips
Form the main body of the dish, becoming soft and sweet as they cook through.

The step that matters

Keep the parsnips fully submerged while boiling. Parts of the parsnips poking above the water cook unevenly and can stay firm while the rest turns soft. Keeping every piece under the water gives an even, tender result.

“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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