Parsnip and rosemary rolls

Name: Parsnip and rosemary rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 6
Ingredients: 2 tablespoons milk; 2 eggs, beaten; 1 teaspoon salt; 275 g (9¾ oz) self-raising flour; 1 tablespoon chopped rosemary, plus extra sprigs; 220 g (7¾ oz) parsnips, coarsely grated; olive oil, for oiling and drizzling

Preparation info

Makes
6

Difficulty
Easy
Ready in
40 min

Appears in

Vegetarian

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.

Ingredients

olive oil, for oiling and drizzling
220 g (7¾ oz) parsnips, coarsely grated
275

Vegetarian
Bread

Method

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