Parsnip, Parmesan and Sage Bread
I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup, or for a snack with crisp apples and celery and a soft, ripe, creamy cheese such as Brie, Camembert or Dolcelatte.
Makes 1 loaf, to serve 4-6
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This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.
First of all sift the flour and salt into a large, roomy bowl. Then put a grater in the bowl and coarsely grate the parsnips into the flour, then toss them around. After that, add the cubes of Parmesan and chopped sage and toss that in.
What you should end up with is a rough, rather loose, sticky dough, so don't worry what it looks like at this stage.
Now it should go into the oven on a high shelf to bake for 45-50 minutes, by which time it will be golden and crusty.
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Coat parsnips - or sweet potatoes - with parmesan before roasting to give a lovely crunchy exterior - and the good news is that you can make these a day ahead, or even freeze them.
Glazing parsnips with mustard and maple syrup gives them a whole new dimension… wonderful with any roast meats or poultry or as a vegetarian dish.
This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as Christmassy as everyone else.
The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
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