Homemade Parsnip and Rosemary Bread
Serves: 6
Ready in: 60 mins +
Cost Cutting Eco Friendly Freezes Well
Ingredients:
25g butter1 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:
- Preheat oven to 190C/375F/Gas 5.
- 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.
- 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.
- 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.
- 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.
- Cool on a wire rack. Serve it warm with lashings of butter. The bread goes brilliantly with Piccolo parsnip and rosemary soup.
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