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.
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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.
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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. Well, here it is, and I would
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.
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