Parsnip and Thyme Bread

Flicking through recipe books is one of my favourite past times and there are often occasions when I find a recipe I really like the look of and have all the ingredients in the cupboard. This parsnip and thyme bread from Hugh Fearnley Whittingstalls Everyday Easy was just that...easy and delicious. You wouldn't know it has parsnip in, but you do get a delicious cheesy onion flavour, perfect warm with a slice of bread or dipping into soup the next day.


1 tbsp rapeseed or sunflower oil
1 large onion, sliced
175g self raising flour
½ tsp sea salt
1 tsp thyme leaves
50g Parmesan, matured hard goat's cheese or strong Cheddar, finely grated
175g grated parsnip
1 medium egg, lightly beaten
2-3 tbsp whole milk
Freshly ground black pepper


1. Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly.

2. In a large bowl mix together the flour, salt, thyme, cheese, grated parsnip and some pepper. Add the onion, followed by the egg and 2 tablespoons milk, then mix to form a soft dough, adding extra milk if needed. Don’t overwork the dough, just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet.

3. Bake in an oven preheated to 180°C for 40-45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.

4. Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.


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