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Parsnip, Parmesan & sage bread

Makes 1 loaf (serves 4)
Taken from Delia’s Vegetarian Collection (BBC Books 2002)


175g parsnips (peeled weight)
50g parmesan, cut into 5mm cubes
1 rounded tablespoon fresh sage (I had trouble finding this but Leicester Market saved the day!)
225g self-raising flour
11/2tsp salt
2 large eggs, lightly beaten with 1 tablespoon of milk

For the topping:
25g parmesan shavings
a few whole small fresh sage leaves
a little extra flour for dusting
1tsp olive oil


  1. Grease a small baking sheet and pre-heat the oven to gas 5/375F/190C
  2. Sift the flour and salt into a large bowl
  3. Grate the parsnips into the flour and mix
  4. Add the parmesan and sage and mix again
  5. Add the egg mixture a little at a time, stirring with a spatula until you end up with a rough, rather loose, sticky dough
  6. Transfer the dough to the baking sheet and pat into a 15cm round
  7. Make a cross in the top and sprinkle over the parmesan followed by the flour
  8. Dip each sage leaf in the olive oil and scatter over the top
  9. Bake on the top shelf for 45-50min till golden and crusty
  10. Cool a little on a wire rack, then serve it still warm. We ate ours in slices with a little butter, standing up in the kitchen!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Sliced parsnip, Parmesan & sage bread

Michael Holmes,
23 Mar 2011, 11:10
Michael Holmes,
29 Oct 2013, 11:46