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Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

Recipe: Kale and potato bubble and squeak
8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

Recipe:Celery and cherry tomato pasta sauce
8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Recipe: Parsnip bread bake

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.