Celeriac and parsnip bread
A wonderful recipe made using root vegetables, this celeriac and parsnip bread has a delicious flavour. Perfect for tempting reluctant vegetable eaters to give veg a try.
Ingredients
- 225 g self raising flour
- ½ tsp bicarbonate of soda
- pinch fine sea salt optional
- 275 g plain yoghurt dairy free if vegan
- 50 g grated hard cheese or 2 tablespoon nutritional yeast**
- 100 g parsnip, peeled and grated*
- 50 g celeraic, peeled and grated*
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- Sift the flour into a large bowl. Add 225g plain flour, ½ bicarbonate of soda and a pinch of salt (if using) and mix well.
- Stir through 275g plain yoghurt.
- Add 150g grated vegetables and 50g grated cheese or 2 tablespoon nutritional yeast.
- Scrape out of the bowl onto your prepared baking tray. 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.
Notes
*Or 150g alternative root vegetable, grated. Eg carrot, swede, sweet potato.
**Nutritional yeast is a vegan ingredient that gives a cheesy or nutty taste to food. It isn't a raising agent and it used here simply to add flavour if not using cheese.
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