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

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 :)

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