parsnip, sage & parmesan cheese bread
Early this morning I posted a recipe for a curried soup of Parsnips and Apple, but the link I supplied was broken. You’ve probably read in the news lately about the tremendous storms occurring on the sun and the disruptions they’re causing to satellites and GPS’s, with talk of whole electrical grids being knocked out and thousands doing without power for days, and the like. (Do I dare? Or does it sound too much like my dog ate my homework?) Anyway, in an attempt to correct
my the sun’s mistakes I’ll provide another link here for the soup, the soup that goes so very well with the bread…the bread that’s so quick and easy to make, and ridiculously easy to eat, still steamy warm and smelling of sage.
Parsnip, Parmesan and Sage Bread
- 6 ounces (175 g) parsnips
- 2 ounces (50 g) fresh parmesan, cut into ¼-inch (5 mm) cubes (if your cheese is a bit on the hard and stale side, it won’t melt properly)
- 1 rounded Tablespoon chopped fresh sage leaves
- 8 ounces (225 g) self-rising flour (see note)
- 1½ teaspoons salt
- 2 large eggs, beaten lightly with 1 Tablespoon milk
For the topping:
- 1 ounce (25 g) thin parmesan shavings
- 1 few whole small fresh sage leaves
- a little extra flour for dusting
- 1 teaspoon olive oil
NOTE on self-rising flour: If you don’t have and don’t intend to buy self-rising flour, you can find recipes on line for how to make it yourself using baking powder and salt along with regular flour. I’m not supplying the recipe for it here – I’m not certain how well it stands in for the one you’d buy ready-made enough to recommend it…but a number of people do swear by it.
Preheat oven to 375° (190°C). Position an oven rack quite high.
Sift the flour and salt into a large mixing bowl. Coarsely grate the parsnips and add to the flour, then toss well to coat. Add the parmesan cubes and chopped sage and toss. Slowly, a bit at a time, add in the egg/milk mixture, mixing after each addition with a palette knife (or table knife if you don’t have one.) You’ll end up with a rough, loose, sticky dough but don’t be concerned with its looks.
Line a baking sheet with parchment paper (or butter it very well). Transfer the bread dough to the baking sheet and pat into a 6-inch (15 cm) round loaf. Make a cross over the top with a blunt knife – this will allow the bread to expand a bit in the oven. Scatter parmesan shavings over the top, pressing lightly as needed to help them adhere. Follow with a sprinkling of flour. Dip each of the sage leaves into the olive oil, coating each side then scatter over the bread.
Bake on a high rack in the oven for 45-50 minutes, or until the bread is golden brown and crusty. Cool on a wire rack…either slightly and serve still warm; or if cooled completely, reheat in foil in a medium-low temperature oven.
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This recipe slightly adapted from Delia’s Vegetarian Collection by Delia Smith