Try this with carrots, too–or a combination. If you use any or all whole wheat flour, you will need to add an extra tablespoon or two of milk.

2 c all-purpose flour; white, whole wheat, or a combination
1 T baking powder
1 1/2 t salt
1 1/2 c grated parsnips
1/2 c grated Parmesan cheese
1 T chopped fresh sage
2 large eggs
1 T milk, plus extra if needed

1/4 c Parmesan cheese shavings or gratings
flour for dusting bread
1 t olive oil
10 (or so) small whole sage leaves, optional

1. Place an oven rack in the upper third of the oven. Preheat oven to 375ºF.  Grease a baking sheet or  line with parchment paper.

2. Whisk flour, baking powder, and salt together in a large bowl. Add grated parsnips. Stir to combine. Add grated Parmesan along with chopped fresh sage to bowl, stirring to combine.

3. Lightly beat eggs and milk together. Add this to the bowl, a little at a time, mixing all the while. What you should end up with is a rough, rather loose, sticky dough. Add more milk if the dough is not of this consistency.

4. Transfer this dough to the baking sheet and form it gently into a round shape. Make a few cuts with a sharp knife into the top. Scatter the Parmesan shavings or gratings over the surface, followed by a dusting of flour.

5. Put the olive oil into a small dish. Dip each sage leaf into the oil and press gently into dough.

6. Put in preheated oven for 45 to 50 minutes, until golden and crusty. Let cool on a wire rack.