Parsnip and rosemary rolls

Preparation info
  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in

By Alice Hart

Published 2018

  • About

Like the soda bread, this recipe is quick, so you won’t find any yeast here. It’s an ideal mixture to experiment with: you can bake it as a whole loaf or vary the herbs and the root vegetables as you wish. This bread is forgiving and versatile but is always best served warm, preferably with a bowl of hot soup.


  • olive oil, for oiling and drizzling
  • 220 g ( oz) parsnips, coarsely grated
  • 275


Preheat the oven to 190°C (375°F/Gas 5). Oil a baking tray or line it with baking paper.

Mix the parsnips, flour, rosemary and salt in a large bowl and make a well in the centre. Add the beaten eggs and milk, then use a knife to quickly mix everything together to form a rough d