
Parsnip Soda Bread and Parsnip Crisps
The perfect accompaniment to Yeo Valley Organic Soups, raise your lunch game and make the most of late-season parsnips with these two winter recipes set to warm your cockles.
Ingredients
Parsnip Soda Bread
Parsnip Crisps
Method
- Preheat the oven to 190°C
- Brush a flat baking tray with oil.
- Mix the flours, oats, salt and bicarbonate of soda together in a large mixing bowl. Stir in the parsnip, grated cheddar cheese and the chopped chives.
- Mix together the yogurt and 100ml of the milk.
- Make a well in the centre of the flour, add the yogurt and milk mixture and combine the ingredients until it comes together into soft, slightly sticky dough. If the dough is a little dry, add the extra milk, up to 50ml as required.
- Turn the dough out onto a lightly floured surface and knead very lightly and very briefly until it comes together into a ball.
- Shape it into one large dough ball, then cut a deep cross into the top of it, about half way down through the dough.
- Bake the bread in the middle of the oven for 15 minutes, then lower the oven temperature to 170°C and bake for a further 20 minutes. Turn the oven down to 160°C and bake for a further 10 minutes, until the dough is richly golden, and the dough sounds hollow when tapped on the bottom.
And to make the crisps …
- Peel and thinly slice the parsnips. Add them to a mixing bowl, mix with flour and season with salt.
- Half fill a large deep saucepan with oil. Heat until the oil reaches 170°C.
- Add the parsnips and cook for 3 minutes until they are crispy and golden brown.

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