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Parsnip, Parmesan and Sage Bread <\/strong><\/span><\/em><\/span><\/p>\n (bread without yeast)<\/p>\n <\/p>\n 175g grated parsnips [prepared weight]<\/p>\n 50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano]<\/p>\n 1 rounded tbsp chopped fresh sage<\/p>\n 225g SRF flour<\/p>\n 11\/2 level tsp salt<\/p>\n 2 large eggs, lightly beaten<\/p>\n 1 tbsp milk<\/p>\n For the topping<\/p>\n 25g parmesan shavings [same cheese]<\/p>\n a few whole sage leaves<\/p>\n a little extra flour for dusting<\/p>\n 1 tsp olive oil<\/p>\n 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.<\/p>\n Bake in a pre-heated oven 180C fan centre shelf for about 45-50 mins until the crust is golden.<\/p>\n Serve as a snack with a crisp apple, celery and a soft creamy cheese.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2sR","jetpack-related-posts":[{"id":11523,"url":"http:\/\/wenvoe.org.uk\/?p=11523","url_meta":{"origin":9477,"position":0},"title":"Sweet Potato & Parsnip Bake [v]","author":"Alan Williams","date":"3rd May 2022","format":false,"excerpt":"Sweet Potato & Parsnip Bake [v] 800g sweet potatoes, peeled and cut into chunks 800g parsnips, peeled and cut into chunks 200ml tub reduced fat creme fraiche 2tbsp shredded sage 4tsp wholegrain mustard Butter for greasing 1 slice granary bread finely chopped 50g coarsely grated veg-style Parmesan 3 tbsp pine\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5806,"url":"http:\/\/wenvoe.org.uk\/?p=5806","url_meta":{"origin":9477,"position":1},"title":"Leek Linguine","author":"Alan Williams","date":"6th May 2019","format":false,"excerpt":"Leek Linguine 400g linguine 2 sprigs of fresh thyme 2 med leeks, quartered and sliced thinly 2 large garlic cloves, crushed 150g frozen peas 50g grated Parmesan cheese 150ml single cream 2 tbsp. flat leafed parsley chopped Bring a large pan of water to the boil. Cook the linguine and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":9477,"position":2},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6996,"url":"http:\/\/wenvoe.org.uk\/?p=6996","url_meta":{"origin":9477,"position":3},"title":"XMAS and NEW YEAR Leftovers 2","author":"Alan Williams","date":"1st January 2020","format":false,"excerpt":"Cheeseboard Macaroni Cheese 350g pasta shapes [use a mixture of shapes] 2 tbsp. butter 2 large cloves of garlic, finely chopped 1 tsp mustard powder 1\/2 tsp cayenne pepper 3 tbsp. plain flour 500ml whole milk 250g mix of cheeses [ Cheshire, cheddar and camembert] extra hard cheese for the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12755,"url":"http:\/\/wenvoe.org.uk\/?p=12755","url_meta":{"origin":9477,"position":4},"title":"Ham Mac & Cheese \/ Spiced Turkey Noodles","author":"Alan Williams","date":"5th January 2023","format":false,"excerpt":"Ham Mac & Cheese 300g dried macaroni 40g butter 40g plain flour 500ml whole milk 2 med leeks thinly sliced 1\/2 tsp mustard powder 250g mixed cheeses [blue cheese, good cheddar, Caerphilly] 1\/2 tsp grated nutmeg 150g ham, cut into smallish pieces 100g mozzarella, chopped 75g breadcrumbs 25g grated Parmesan\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":9477,"position":5},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9477"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9477"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9477\/revisions"}],"predecessor-version":[{"id":9632,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9477\/revisions\/9632"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9477"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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