Be the first to attend this event.
Potato Quick Bread with French Onion and Parsnips
This bread is delicious when sliced and toasted! Makes 2 standard loaves.
3 cups flour
1 packet french onion soup mix
2 teaspoons baking powder
1 teaspoon baking soda
2/3 cup brown sugar
3/4 cup oil (I used peanut)
2 cups leftover mashed potatoes or potato parsnip puree*
1/2 cup milk
Grease 2 loaf pans very well and preheat your oven to 350F. Whisk together the first 5 ingredients in a large bowl.
In a smaller bowl, beat eggs then mix in oil. Mix in the puree and 1/2 cup milk.
Add the wet ingredients tothe dry, folding together with a spatula just until combined well.
Pour into prepared pans and bake for 50-60 minutes until a skewer comes out with a few moist crumbs on it. Cool for 10 minutes in the pan then cool completely on a wire rack before storing. Very good eaten the next day and so moist it doesn't really need butter or anything. Yum!
*To make the puree:
Peel and halve 4 medium potatoes and 2 medium parsnips. Roast at 350F for 2 hours in a covered pan with 1/2 cup chicken stock, a drizzle of olive oil, a pinch of red pepper flakes and 2 sprigs of fresh rosemary. Place roasted veggies in a food processor along with a drizzle of olive oil and a half tablespoon of rosemary leaves. Run the processor while slowly adding justenough stock or water to blend it until smooth (or mostly smooth).