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Parsnip, Salsify, Beet, and Celeriac

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsnip and potato work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Parsnip, Salsify, Beet, and Celeriac

Ingredients

Directions

  1. Prepare parsnips by removing the outer layer and cooking them in separate kettles, some peeled and some with skin.

  2. Taste the cooking water to determine which has lost more sugar.

  3. Steam parsnips of the same size as those boiled and compare cooking times.

  4. Prepare salsify in the same manner as parsnips.

  5. Cook beets whole in their skins and in smaller sections, noting juice and color loss.

  6. Try celeriac using the same methods as the beets.

  7. Combine cooked potatoes with some of these vegetables and taste for palatability.

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 + potatotop 6% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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