Name: Fried Parsnips
Ingredients: Parsnips; Flour; Batter; Dripping or lard; Pepper

Why it works: Parsnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Parsnips

Ingredients

Directions

Prepare parsnips as for boiling and cut them into thick lengthwise slices.
Dredge the slices with flour.
Dip the floured slices in batter.
Fry in hot dripping or lard, turning when one side is brown.
Drain off excess fat, season with pepper, and serve hot.

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.

Parsnip + flourtop 7% of all pairs

Smell alikestrong

Cooked together669 recipes

Shared aroma: isobutyraldehyde (malty, green).
Parsnip + peppertop 9% of all pairs

Smell alikemoderate

Cooked together1,109 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Flour + peppertop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).