Despite this tasting quite strongly of root vegetable (I thought) both of the kids loved this. Maybe some of my hard work is paying off and they’re getting used to different tastes, or maybe bread is always going to be a winner. We’re still persisting with limiting snacks and I served this with soup, which they’re not very keen on, so I think that helped the bread get eaten up.
It’s also really easy and doesn’t need any kneading or rising time so doesn’t need too much forward planning and is a good way of using up odd bits of root veg that are hanging around in the fridge.
100g (4oz) parsnip, peeled and grated
50g (2oz) celeraic, peeled and grated
50g (2oz) parmesan cheese, grated
225g( 8oz) self raising flour
2 large eggs, beaten with 1 tbsp milk
Preheat the oven to 190°C/gas mark 5.
Sift the flour into a large bowl. Mix in the grated vegetables and lightly toss them with the flour. Then do the same with the parmesan. Spoon in the egg and milk mixture, a little at a time, mixing in as you go. The dough will be very sticky and messy – this is what it’s meant to look like!
Transfer the dough to a well greased baking sheet and pat it into a 15cm round shape. Bake it in the oven for 45-50 minutes until golden brown and crusty. Cool slightly on a wire rack. Best served warm but still tastes pretty good cold.
Adapted from a Delia Smith recipe for parsnip, parmesan and sage bread.