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Parsnip and rosemary rolls

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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 ( oz) parsnips, coarsely grated
  • 275

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

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