Serves 4-6 people
Preparation time Not specified
Cooking time 40 - 45 minutes
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 Parmesan or mature cheddar, finely grated
1 tbsp finely chopped rosemary leaves
2 large eggs, beaten
1 tbsp milk
Rosemary sprigs, to decorate the top
A little rapeseed oil
Preheat oven to 190°C/375°F/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 parmesan or 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/6inch 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.
Tip: You can blitz the Piccolo parsnips to a fine chop in the food processor (it’s quicker and easier), also with the piccolo you do not have to peel them, that’s so good.
Nutritional Information: Per serving (based on serves 6)
282kcal, 11.8g protein, 11g fat, 5.5g saturates, 36.3g carbs, 3g sugar, 2.8g fibre, 1.6g salt