I Hart Alice

Although I will soon be packing my things and heading to a new house, I ended up buying yet another thing to pack today... Alison Hart's cookbook simply titled "Vegetarian".  There are lots of things I am looking forward to cooking from this book.  Her style reminds me a bit of Heidi Swanson, so I made a dinner tonight inspired by a dish from each person: Fried White Beans and Spinach (thanks Heidi) with Parsnip and Rosemary Bread Rolls (thanks Alison).  Here is the recipe for the rolls, which had a sweet nuttiness to them that made them ever-so moreish. 

Parsnip and Rosemary Bread Rolls

Makes six rolls.

1 large parsnip (around 250g)
275 grams of self raising flour
1 tablespoon of chopped rosemary plus six sprigs
1 teaspoon of salt
2 eggs beaten lightly
2 tablespoons of milk
Olive oil

1. Preheat the oven to 190 degrees. Line an oven tray with baking paper (or instead oil the tray).

2. Coarsely grate the parsnip and mix together with the flour, chopped rosemary and salt in a large bowl. Make a well in the centre and add the eggs and milk.  Mix quickly with a knife to form a rough dough; be careful not to overwork it.

3. Divide the dough into six portions and shape each into a roll.  Slash the top of each with a sharp knife and press in one of the rosemary sprigs.  Drizzle with olive oil.

4. Bake for 20 to 30 minutes until golden.  Eat while warm, or warm before eating!