Homemade Parsnip and Rosemary Bread
- Serves:
- 6
- Ready in:
- 60 mins +
Ingredients
- 25g butter
- 1 small onion, peeled and finely diced
- 250g self-raising flour
- a good pinch of mustard powder
- 1 tsp sea salt and black pepper
- 175g Piccolo parsnips, washed and trimmed
- 75g vegetarian mature Cheddar, finely grated
- 1 tbsp finely chopped rosemary leaves
- 2 large free-range eggs, beaten
- 1 tbsp milk
- rosemary sprigs, to decorate the top
- a little rapeseed oil
Method
- 1
Preheat oven to 190C/375F/Gas 5.
- 2
Heat a small frying pan over a gentle heat, add the butter and sweat the onion in the butter until soft, but not coloured and leave to cool.
- 3
Sift the flour, mustard powder and salt into a large bowl; grate the Piccolo parsnips, skin as well into the flour. Add 50g of the Cheddar cheese, along with chopped rosemary and onion. Season with a little black pepper.
- 4
Now lightly beat the eggs and milk together, add a little at a time to the flour mixture, mixing with a palette knife until you have rough, loose sticky dough. Place the dough on a greased baking sheet and with floured hands shape it into a 15cm (6in) rough round, then make a cross with the back of the knife. Scatter with the extra 25g of cheese and sprinkle with a little flour.
- 5
Dip some rosemary sprigs into a little rapeseed oil and place on top of the bread. Bake at the top of the oven for 40-45 minutes until golden and the bread sounds hollow when you tap it on the bottom.
- 6
Cool on a wire rack. Serve it warm with lashings of butter. The bread goes brilliantly with Piccolo parsnip and rosemary soup.
PER SERVING: 11.2g FAT (Excluding extras)
Homemade Parsnip and Rosemary Bread was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 25g butter
- 1 small onion, peeled and finely diced
- 250g self-raising flour
- a good pinch of mustard powder
- 1 tsp sea salt and black pepper
- 175g Piccolo parsnips, washed and trimmed
- 75g vegetarian mature Cheddar, finely grated
- 1 tbsp finely chopped rosemary leaves
- 2 large free-range eggs, beaten
- 1 tbsp milk
- rosemary sprigs, to decorate the top
- a little rapeseed oil
- 1
Preheat oven to 190C/375F/Gas 5.
- 2
Heat a small frying pan over a gentle heat, add the butter and sweat the onion in the butter until soft, but not coloured and leave to cool.
- 3
Sift the flour, mustard powder and salt into a large bowl; grate the Piccolo parsnips, skin as well into the flour. Add 50g of the Cheddar cheese, along with chopped rosemary and onion. Season with a little black pepper.
- 4
Now lightly beat the eggs and milk together, add a little at a time to the flour mixture, mixing with a palette knife until you have rough, loose sticky dough. Place the dough on a greased baking sheet and with floured hands shape it into a 15cm (6in) rough round, then make a cross with the back of the knife. Scatter with the extra 25g of cheese and sprinkle with a little flour.
- 5
Dip some rosemary sprigs into a little rapeseed oil and place on top of the bread. Bake at the top of the oven for 40-45 minutes until golden and the bread sounds hollow when you tap it on the bottom.
- 6
Cool on a wire rack. Serve it warm with lashings of butter. The bread goes brilliantly with Piccolo parsnip and rosemary soup.
PER SERVING: 11.2g FAT (Excluding extras)
Homemade Parsnip and Rosemary Bread was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
