Parsnip Rosemary Buns Recipe

Name: Parsnip Rosemary Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 g parsnips, grated (2 medium); 200 g whole wheat flour (I used whole spelt flour); 75 g flour (I used spelt flour); 2 teaspoons baking powder; 1/8 teaspoon baking soda; 1 teaspoon dried rosemary; 1 pinch salt; 1/4 teaspoon garlic powder; 1 egg, beaten; 2 tablespoons applesauce (unsweetened); 4 tablespoons yogurt (low fat is fine)

Servings: persons

220 g parsnips, grated (2 medium)
200 g whole wheat flour (I used whole spelt flour)
75 g flour (I used spelt flour)
2 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon dried rosemary
1 pinch salt
1/4 teaspoon garlic powder
1 egg, beaten
2 tablespoons applesauce (unsweetened)
4 tablespoons yogurt (low fat is fine)

1
In a big bowl combine parsnip, flours, baking powder, baking soda, rosemary, salt and garlic powder.
2
Make a well in the centre and add the egg, yogurt and applesauce to it. Quickly knead into a doug (it will be shaggy). If dough doesnt come together, add 1 tbs or so more yogurt. Do not overwork the dough!
3
Divide dough into 9 parts and roll each part into a ball. Place the balls on a paper-lined baking sheet.
4
Using a sharp knife make a cross on top of each bun.
5
Bake in the pre-heated oven at 190u00b0C/375u00b0F for 25-30 minutes or until golden on top and baked through.
6
These are best eaten warm, but I like them cooled, too.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 220 g parsnips, grated (2 medium), 200 g whole wheat flour (I used whole spelt flour), 75 g flour (I used spelt flour), 2 teaspoons baking powder, and more.

Yes, Parsnip Rosemary Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip Rosemary Buns

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