Parsnip & Parmesan Bread

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 block Parmesan, cut into small cubes.

Before you start, 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

Method:

In a large bowl, mix together the 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 tray 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.