Why it works: Parsnip and pork work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 306 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Parsnips with Pickled Pork
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Scrape and slice the parsnips, then soak them in cold water.
In a pot, bring salted water to a boil and add the slices of pickled pork.
Drop in the parsnips and cook for about 1 hour until done.
Mix the cooked parsnips with the pork in a pan.
Place the pan in a 400°F (200°C) oven to brown.
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.
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Parsnip + porktop 21% of all pairsSmell alikemoderateCooked together306 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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