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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|You will also need a small, solid baking sheet, very well greased.|
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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