Parsnip & Parmesan Bread
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Introduction:
This recipe combines the sweetness of parsnips with the sharpness of fresh parmesan cheese to create a crusty loaf which can be simply spread with butter or dunked into hot soup. The bread can also be made using fresh parmesan, cut into small cubes.
Notes:
Serves 2.
Preparation:
Pre-heat the oven to 190°C/350°F/Gas Mark 5
Ingredients:
200g (8oz) Juvela Gluten-Free fibre mix
175g (7oz) parsnips (peeled and grated)
50g (2oz) grated Parmesan*
1tbsp fresh sage (finely chopped)
2 medium eggs, beaten
2tbsp milk
* Please check the Food List for suitable gluten-free brands.
Method:
- In a large bowl, mix together the JUVELA Gluten-Free Fibre Mix, parsnips, parmesan* and sage.
- Beat the eggs and milk together and add to the bowl.
- Bring the mixture together to form a loose dough.
- Transfer to a greased baking sheet and pat gently into a 15cm (6 inch) round.
- Bake in a pre-heated oven for 35-40 minutes or until golden brown. Remove and allow to cool on a wire rack. Delicious served hot or cold.
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