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Recipe: Parsnip bread bake 9 November 2007
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9 November 2007
Parsnip Bread Bake o 500 g organic parsnips ( washed & thickly sliced) o Salt & pepper o 50g butter o 2 small / 1 large organic onions o 2 organic eggs o 2 tbsp single cream o 6 large thin cut slices of organic Maple Farm wholemeal bread o Butter / margarine for spreading o Vegetable extract ( or yeast extract) for spreading o A little grated mild cheddar for garnish (to taste) Cook the parsnips in boiling salted water until tender (about 15 – 20 mins), then drain and peel. Melt about two-thirds of the butter in a saucepan, add the onion slices and fry until lightly browned. Keep a few slices to one side for garnishing. Puree the parsnips, onions, eggs, cream and butter and season well. Cut the crusts off the brown bread and, using a rolling pin, roll out thinly. Butter and spread thinly with the vegetable extract. Cut each into two triangles. Butter three ½ pint oven-proof dishes. Line each dish with four triangles of bread (spread side up). Spoon in the parsnip mixture and garnish with the extra onions and a sprinkling of grated cheese. Bake in the oven at 200C/400F/Gas 6 for about 35 mins until set and golden.