Instructions: Preheat oven to 370F. Lightly brush or spray a regular sized loaf tin with unsaturated oil and dust with flour. Place lemon zest, rosemary and pine nuts in a bowl and mix. Combine flour, parsnip and parmesan cheese in a separate bowl. Make a well in the centre of the flour mixture. Beat together buttermilk, oil and lemon juice. Pour into well of flour mixture. Mix quickly and lightly to for a soft dough.

Press half the mixture into prepared pan. Scatter over top half the pine nut mixture. Top with remaining dough. Mix remaining pine nut mixture with plain flour. Sprinkle over surface of loaf. Bake for 40-45 minutes or until golden and loaf sounds hollow when tapped.

Cuts into 20 slices.

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