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Parsnip and Thyme Bread, The Cottage Cooking Club

Parsnip and Snip Bread

Last month, Andrea of the Kitchen Lioness, aka fearless leader of The Cottage Cooking Club announced a 6-month reunion of sorts.

The proposal was to prepare anything we wanted from another of Hugh Fearnley Whittingstall’s cookbooks, “River Cottage Every Day” and, or, his Love Your Leftovers book. Of course, I wouldn’t miss an opportunity to re-connect with some of the gals from our former online cooking group only somehow I missed the memo we were kneading the dough so to speak.

Sliced Parsnip and Thyme Bread

Having just spent two solid days in my kitchen preparing meals for both my family for when I’m away in Florida at the end of the month, then doubling this for the family elders freezers, I wasn’t so much in the mood for cooking today but then as part of the reunion we only post once a month.

Bunch of fresh thyme

So to market, to market, I went this morning for one parsnip for shredding, and a fresh bunch of thyme earnestly preparing today’s lovely Parsnip and thyme bread.

Even being a huge onion fan, there was perhaps too much of its flavor in the bread for my taste and another time I would use much less, slice it into half moons rather than whole slices, and add a bit more than a teaspoon of thyme. Rosemary would also work well with this savory loaf.

ingredients for parsnip and thyme bread

All said, along with the thyme and parsnip, the bread is real quick and easy to prepare with combined pantry basics of flour, salt, eggs, milk, and some pepper. And then, even quick and easy enough to share if you’ve somehow missed the memo.  

To see what other Cottage Cooking Club members have prepared this month click here.

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  1. Posted March 2, 2017 at 10:49 am | Permalink

    Peggy, I love the new look! It’s calming and welcoming. Your About page is wonderful! It’s so rich…full of what make you YOU. This bread…I can almost smell it. I love savory breads, and I do like parsnips. My Mom cooks them; occasionally, I do too. Pinning this for a future surprise.
    Kelly recently posted…Are you Wanderful? See What’s New for Women in TravelMy Profile

    • Posted March 3, 2017 at 8:46 am | Permalink

      Hi Kelly, Thanks so much! Appreciated. The bread is delicious and will take you something less than ten minutes to pull it together before baking! Love your Wanderful program! PS: looking forward to Ahora this month!

  2. Posted March 2, 2017 at 4:01 pm | Permalink

    Hi Peggy, oh I have been eyeballing this recipe, thanks for the heads up about the onion. I bet your kitchen smelled like heaven. So nice to be cooking as a group again.
    cheri recently posted…#Cottage Cooking Club Month of FebruaryMy Profile

    • Posted March 3, 2017 at 8:48 am | Permalink

      Hi Cheri, you bet on the onion, otherwise, the bread is quite lovely, and a very unique idea using the parsnip, I think. It is fun to have a reunion day to share recipes each month! Talk to you soon!

  3. Posted March 3, 2017 at 7:57 pm | Permalink

    I love hearty breads. This looks really good.

    Thank you for posting!
    Marc recently posted…Bob Kramer – WashingtonMy Profile

  4. TheKitchenLioness
    Posted March 4, 2017 at 2:59 am | Permalink

    Dear Peggy, thank you for participating in The Cottage Cooking Club again. You certainly made a lovely recipe from Hugh´s book – one that has been on my mind for a while (because parsnips won´t be around forever come spring) – I like how you commented this recipe and how you served it – very nice! It looks fabulous, prepared, as always, with lots of love and attention to detail!
    Thank you again for being part of our online cooking group!
    I am looking forward to our group´s March postings!
    P.S.: Pls make sure to post the link on our site if you have a minute – Thank you!!!

    Posted March 4, 2017 at 6:19 pm | Permalink

    Peggy, This parsnip and thyme bread looks beautiful and, as you explained, must taste as good as it looks. (Don’t worry, I got your caution on the onions.) Which of Hugh’s books is it in? I didn’t bring any of his books to California but the Cambria library has some. I would rather make it here in the low altitude than in Aspen where baking bread is a little twicky. When I saw it on Facebook, I thought it was a way-out-there version of Irish Soda Bread. I am going to check out the rest of the gang’s posts. Just out of curiosity, what is the family elders freezers? I also LOVE your new look. Brighter and lighter are the right words.

    • Posted March 5, 2017 at 6:20 pm | Permalink

      Hi Mary, Thanks so much on the delicious parsnip bread from the cookbook, River Cottage Every Day. I make food for the elder family members so they have a selection of homemade foods and soups and fill up their freezers. Thank you on the new look of the blog, I’m happy with it and it feels more like “me.” Big Hugs your way, see you soon.

  6. Posted March 6, 2017 at 1:05 am | Permalink

    Oh Peggy,
    This looks amazing, and I did see parsnips in a couple of my usual shopping places! Hope to make this soon, thanks to you!

    • Posted March 6, 2017 at 7:44 am | Permalink

      Hi Emily, thanks so much. Depending on location, parsnips should still be easily available for awhile yet. Thanks for stopping by.

  7. Posted March 7, 2017 at 3:05 pm | Permalink

    That bread looks so beautiful! It’s on my list of recipes to try from the book, for sure. And I’m glad to know about the onion. Onion is one thing I tend to play around with in River Cottage recipes, as Hugh seems to like his onions a little sharper and stronger than I do. I’m looking forward to cooking with you all again over the next few months.
    Teresa recently posted…Cook the Book Fridays – Wheat Berry SaladMy Profile

    • Posted March 8, 2017 at 11:24 am | Permalink

      Thanks, Teresa! I think you’ll really enjoy the bread, a little less onion. I’m looking forward to us all cooking together again over the next few months too! Loved your beautiful cookies today, I must pull out my Dorie cookie book! See you soon.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.