Parsnip, Parmesan and Sage Bread

Parsnip, Parmesan and Sage Bread

(bread without yeast)


175g grated parsnips [prepared weight]

50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano]

1 rounded tbsp chopped fresh sage

225g SRF flour

11/2 level tsp salt

2 large eggs, lightly beaten

1 tbsp milk

For the topping

25g parmesan shavings [same cheese]

a few whole sage leaves

a little extra flour for dusting

1 tsp olive oil

In a large bowl sift the flour and add salt. Mix together. Add the grated parsnip and toss in the flour to coat. Add the cubed parmesan cheese and chopped sage. Mix together. Add the milk to the beaten egg. Add this to the mixture a little at a time and mix together with a fork. You should end up with a rough, loose sticky dough. Transfer to a floured work surface and gently form a 15 cm round. Make a cross on the top with the back edge of a knife. Scatter the shavings over the top and dust the top with a little flour. Spoon the olive oil on to a small plate, dip each sage leaf into the oil and scatter over the top of the bread. Transfer to a well-oiled baking tray.

Bake in a pre-heated oven 180C fan centre shelf for about 45-50 mins until the crust is golden.

Serve as a snack with a crisp apple, celery and a soft creamy cheese.