Parsnip, Parmesan and Sage Bread (4-6)

This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.

Parsnip, Parmesan and Sage Bread (4-6)
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Parsnip, Parmesan and Sage Bread (4-6)
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  1. Preheat the oven to 190 C, 170 Fan, Gas 5. Grease a small baking sheet.
  2. Sift the flour and salt into a large mixing bowl. Put a grater in the bowl and coarsely grate the parsnips into the flour. Toss together.
  3. Add the cubes of Parmesan and the sage and toss again.
  4. Lightly beat the eggs and milk together and add to the bowl a little at a time, mixing with a palette knife. You want to end up with a rough, loose dough.
  5. Transfer to the baking sheet and pat gently into a 15 cm rough round. Make a cross with a blunt side of a knife.
  6. Scatter the Parmesan shavings over the surface, followed by a sprinkle of flour.
  7. Finally spoon the olive oil into a dish, dip each sage leaf in the oil and scatter over the bread.
  8. Bake on a high shelf for 40-45 minutes until golden and crusty. Transfer to a wire rack.
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