This is another one from good ol’ Delia.
I served this bread with the roasted tomato soup in the last post. It was good but surprisingly tiny– about half the size of a regular loaf. I thought it looked like a moon rock! Not that I have seen a moon rock…
For this recipe, you will need:
- 200 g parsnips
- 50 g parmesan, cut into small cubes
- 25 g parmesan shavings
- 1 tbsp chopped fresh sage
- a few whole small fresh sage leaves
- 225 g self-raising flour (leave some extra for dusting)
- 1 1/2 tsp salt
- 2 large free-range eggs (beat lightly with 1 tbsp of milk)
- 2 tsp olive oil
- baking sheet, greased
What to do:
- Pre-heat the oven to 190˚C (or about 150˚C if using a fan-assisted oven)
- Sift flour and salt. Grate the parsnip onto the flour and then toss them around, making sure that it’s all covered. It’s ok if it’s coarse like this.
- Add the parmesan cube and chopped sage then toss again.
- Add the egg mixture gradually while mixing. Don’t worry about how it looks – the dough will look rough and sticky like this:
- Transfer dough to the baking sheet and pat gently into a 6-inch round dough. Make a cross using the blunt side of the knife.
- Scatter the parmesan shaving over the top of the dough, then sprinkle some flour.
- Dip each sage leave in the oil then scatter them on top of the dough.
- Put in the oven (high shelf) and bake for 45-50 minutes (less on fan-assisted oven) until it’s all golden and the crusty.
- Cool on wire rack before serving while warm-ish.
And there you go… you will smell the cheese and the sage when you take it out of the oven. Wonderful!
The other pictures of the parmesan and parsnip bread are here.