Recipe: Parsnip & Rosemary Spelt Rolls (adapted from Vegetarian, Alice Hart)
olive oil, to oil and drizzle
220g parsnips, coarsely grated
275g spelt flour*
1 teaspoon baking powder
1 tablespoon chopped rosemary, plus extra sprigs
1 teaspoon salt
2 eggs, beaten
2 tablespoons milk
*Self-raising flour can be used instead of spelt flour and baking powder.
Preheat the oven to 190 degrees celsius. Oil a baking tray or line it with non-stick baking paper.
Mix the parsnips, flour, rosemary and salt in a large bowl. Make a well in the centre and add the beaten eggs and milk. Use a knife to quickly mix everything together to form a rough dough, being careful not to overwork it. Divide the dough into 6 pieces and shape each into a round shape. Slash the tops with a sharp knife and press a small rosemary sprig onto each. Drizzle with olive oil.
Bake for about 25-30 minutes until golden. Cool on a wire rack if you like, but these rolls are best eaten warm. I served mine with butter and ricotta :)
Enjoy the Easter break! What are your plans? I am off as usual to the National Folk Festival in Canberra, where I'll be camping, volunteering and basically getting my hippy on!