Parsnip Thyme And Parmesan Loaf

Parsnips give an earthy dimension to this savory thyme and Parmesan bread.

Parsnip Thyme And Parmesan Loaf

Total Time: 1 hour, 5 minutes

Serving Size: 8

Calories per serving: 107,93

Fat per serving: 3,48g 5%

Saturated fat per serving: 1,01g 5%

Carbs per serving: 15,49g 5%

Protein per serving: 3,67g 7%

Fiber per serving: 1,82g 7%

Sugar per serving: 2,08g

Sodium per serving: 1419,71mg 59%


  • 1 Tbs sunflower oil
  • 1 onion, sliced
  • 3/4 cup self raising flour
  • 1 tsp sea salt
  • 1 tsp thyme leaves
  • 4 Tbs Parmesan, or strong Cheddar, finely grated
  • 1 cup grated parsnip
  • 1 large egg, lightly beaten
  • 3 Tbs whole milk
  • Freshly ground black pepper


  1. Preheat oven to 360F.
  2. In a non-stick frying pan heat the oil. Add chopped onion and cook for about 7-8 minutes, stirring occasionally. Remove from the heat and cool slightly. Set aside.
  3. In a large bowl mix together the flour, thyme, cheese, grated parsnip, salt and fresh ground black pepper to taste. Add the onion, followed by the egg and two tablespoons milk; mix to form a soft dough.
  4. Kneed all together; shape into a round and place on an oiled baking sheet.
  5. Bake in oven 40-45 minutes.
  6. Stick a toothpick into the center. If it comes out clean, your bread is done!
  7. Lrt cool for a few minutes on a wire rack, then slice and serve while still warm.
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