Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Homemade Parsnip and Rosemary Bread

Serves: 6

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well

Homemade Parsnip and Rosemary Bread Recipe: Veggie


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 vegetarian mature Cheddar, finely grated
1 tbsp finely chopped rosemary leaves
2 large free-range eggs, beaten
1 tbsp milk
rosemary sprigs, to decorate the top
a little rapeseed oil


  • Preheat oven to 190C/375F/Gas 5.
  • Heat a small frying pan over a gentle heat, add the butter and sweat the onion in the butter until soft, but not coloured and leave to cool.
  • Sift the flour, mustard powder and salt into a large bowl; grate the Piccolo parsnips, skin as well into the flour. Add 50g of the Cheddar cheese, along with chopped rosemary and onion. Season with a little black pepper.
  • Now lightly beat the eggs and milk together, add a little at a time to the flour mixture, mixing with a palette knife until you have rough, loose sticky dough. Place the dough on a greased baking sheet and with floured hands shape it into a 15cm (6in) rough round, then make a cross with the back of the knife. Scatter with the extra 25g of cheese and sprinkle with a little flour.
  • Dip some rosemary sprigs into a little rapeseed oil and place on top of the bread. Bake at the top of the oven for 40-45 minutes until golden and the bread sounds hollow when you tap it on the bottom.
  • Cool on a wire rack. Serve it warm with lashings of butter. The bread goes brilliantly with Piccolo parsnip and rosemary soup.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes