Piccolo Parsnip and Rosemary Bread

Serves 4-6 people


Preparation time Not specified

Cooking time 40 - 45 minutes


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


Preheat oven to 190