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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.

I ran a little low on parsnips after having made the parsnip soup, so supplemented here with just a bit of shredded carrot.

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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For a printer-friendly version click here

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This recipe slightly adapted from Delia’s Vegetarian Collection by Delia Smith

21 Comments Post a comment
  1. Somehow seems comfy, cozy and fitting for spring on its way all at once. Yum!

    March 9, 2012
  2. YUM! Have a Great Weekend:)

    March 9, 2012
  3. I have to get started at baking my own bread but living in France, where I am surrounded by wonderful boulangeries, it seems a bit like taking coals to Newcastle. Beautiful photography – nice work

    March 9, 2012
    • One needs rationale to bake one’s own loaves – in France, with such amazingly good bread so readily available, I’d be hard pressed to find it. Better to put one’s energies elsewhere, as you do so well. Thanks Roger.

      March 10, 2012
  4. When you’re right, you’re right! This bread, Spree, would be perfect with your currie parsnip soup. What a great meal they’d make and I can’t wait to find out for myself.

    March 10, 2012
    • John, thanks. 🙂 This is a dense, deeply flavored and crusty bread. If that appeals to you, then it’s just the right bread for the soup. (be sure it’s warm though.)

      March 10, 2012
      • And it may be gilding the lily a bit, but I love it with melting sweet butter. 🙂

        March 10, 2012
  5. My favorite things all wrapped up together, must try this soon!

    March 10, 2012
    • Lesley – I missed you while I was away! Will catch up soon though.

      March 10, 2012
  6. Oh… that soup was so yummy looking and now this bread… I’ve just purchased a bag of self-rising flour and can’t wait to try this one:) xoxoxo Smidge

    March 10, 2012
  7. Whats wrong with gilding a lily! Beautiful bread!

    March 10, 2012
    • Ah, I see you agree! 🙂

      March 10, 2012
  8. deb #

    Same sentiments as Lesley 🙂 You sound happy being back in your kitchen.

    March 10, 2012
  9. peasepudding #

    My goodness that is a tasty looking loaf, I’m going pop across to see the soup now as tht sounds divine too.

    March 11, 2012
  10. Ani do you think I can make this with all carrot?
    it looks really tempting and I just love sage..

    March 11, 2012
    • Sawsan – Here’s what I think, but haven’t tested: the parsnips I used were fresh, young and pretty juicy. If you use the same standard for choosing your carrots I don’t know why it wouldn’t work. If the carrots aren’t particularly juicy, you might try supplementing carrot with just a little apple. Please let me know if you try it and what you found! 🙂

      March 11, 2012
  11. This beauty is just ridiculously delicious looking! There you go again putting a whole batch of my much-loved ingredients together in one fabulous package.

    March 11, 2012
  12. Oooh! This is on The List of breads to try. Sounds top notch.

    March 12, 2012
  13. Two words: Oh! YUM!!!!!

    March 15, 2012
  14. Mmmm…still dreaming of parsnips!

    March 16, 2012

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