Piccolo Parsnip and Rosemary Bread
Serves 4-6 people
Preparation time Not specified
Cooking time 40 - 45 minutes
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 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
Method:
Preheat oven to 190