Parsnip, Parmesan & sage bread
Makes 1 loaf (serves 4)
Taken from Delia’s Vegetarian Collection (BBC Books 2002)
Ingredients
Ingredients
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
Directions
Directions
- Grease a small baking sheet and pre-heat the oven to gas 5/375F/190C
- Sift the flour and salt into a large bowl
- Grate the parsnips into the flour and mix
- Add the parmesan and sage and mix again
- Add the egg mixture a little at a time, stirring with a spatula until you end up with a rough, rather loose, sticky dough
- Transfer the dough to the baking sheet and pat into a 15cm round
- Make a cross in the top and sprinkle over the parmesan followed by the flour
- Dip each sage leaf in the olive oil and scatter over the top
- Bake on the top shelf for 45-50min till golden and crusty
- 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 :)