Name: Ginger-Glazed Turnips, Carrots, and Chestnuts
Yield: Makes 8 servings
Ingredients: 2 pounds turnips, peeled, cut into 1x1" strips (about 6 cups); 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups); 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided; 1/2 cup (packed) light brown sugar; 1 2" piece ginger, peeled, very thinly sliced; Kosher salt, freshly ground pepper; 1 cup shelled roasted chestnuts from a jar; 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ginger-Glazed Turnips, Carrots, and Chestnuts

Makes 8 servings

Ingredients

2 pounds turnips, peeled, cut into 1x1" strips (about 6 cups)
1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided
1/2 cup (packed) light brown sugar
1 2" piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1 cup shelled roasted chestnuts from a jar
2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

222Calories

2 gProtein

12 gFat

29 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Turnip	1 medium (122g)	34
Carrot	1 medium (61g)	25
Black Pepper	1 tsp ground (2.3g)	6
Ginger	1 tsp grated fresh (2g)	2
Tarragon	1 tsp dried (0.5g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Chive	1 tbsp (3g)	1
Salt	1 tsp (6g)	0
Chestnut	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

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.

Carrot + parsleytop 1% of all pairs

Smell alikestrong

Cooked together8,053 recipes

Shared aroma: 2,4-decadienal (seaweed).
Turnip + carrottop 1% of all pairs

Smell alikestrong

Cooked together8,002 recipes

Shared aroma: coumarin (sweet, hay).
Turnip + chestnuttop 1% of all pairs

Smell alikestrong

Cooked together46 recipes

Shared aroma: coumarin (sweet, hay).
Pepper + parsleytop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Turnip + parsleytop 2% of all pairs

Smell alikestrong

Cooked together2,842 recipes

Shared aroma: coumarin (sweet, hay).

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

Swap the ginger

How well each one fits the dish's main ingredients (turnip, carrot, butter, sugar, pepper, chestnut, parsley):

Thymefits better
Marjoramfits better
Celeryfits better
Gingerthe original

Fit is the average pairing score against turnip, carrot, butter, sugar, pepper, chestnut, parsley. Candidates are from the same food group and used in at least 100 recipes.

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