Parsnip and onion bread
Picture: Iain Gillespie

Makes 2 loaves

2 parsnips, peeled

1 onion, peeled

1 garlic clove, peeled

1 carrot, peeled

3 1/3 cups self-raising flour

pinch salt

2 tbsp chilled butter, cut into small pieces

100ml creamy Greek yoghurt

50ml milk

100g fetta, crumbled

50g fetta for topping

2 tbsp fresh rosemary leaves for topping

1 egg, beaten with a little water

Grate the vegetables. Place flour and salt in a big bowl. Add the butter and using your fingertips make into a breadcrumb-like mixture. You can use a food processor if preferred. Add the grated vegetables. Make a well in the centre and add the yoghurt, milk and crumbled fetta. Combine mixture together well using your hands. Add extra flour as needed. Mould into two round shapes, flatten with your hand. Press pieces of fetta into the top of bread along with rosemary leaves. Brush with beaten egg. Bake at 200C for 20 minutes. Serve warm with parsnip soup (see recipe above).

The West Australian

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