Delia's Parsnip, parmesan and sage bread

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Parsnip, Parmesan and Sage Bread

 

Recipe By :Delia Smith

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 oz peeled parsnips -- (peeled weight)

2 oz Parmesan (Parmigiano Reggiano) -- 1/4-inch cubes

1 tablespoon chopped fresh sage -- (rounded)

8 ounces self-rising flour

1 1/2 teaspoons salt

2 large eggs -- lightly beaten

1 tablespoon milk

For the topping:

1 ounce Parmesan (Parmigiano Reggiano) shavings

small whole sage leaves -- a few

extra flour -- for dusting board

1 teaspoon olive oil

 

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

Pre-heat the oven to 375F.

 

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.

Now lightly beat the eggs and milk together, then add this to the bowl a little

at a time, mixing evenly with a palette knife. What you should end up with is a

rough, rather loose, sticky dough, so don't worry what it looks like at this

stage.

 

Transfer this to the baking sheet and pat it gently into a 6 inch rough round,

then make a cross with the blunt side of a knife. Now scatter the Parmesan

shavings over the surface, followed by a sprinkling of flour. Finally, spoon the

olive oil into a dish, dip each sage leaf in the oil and scatter them over the

bread. 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. It then needs to go on a wire rack,

then either serve it still warm or re-heat it later.

 

DELIA'S SELF-RISING FLOUR 1 oz (25 g) baking powder sifted into 16 oz (450 g)

plain flour.

 

Source:

" Delia's Vegetarian Collection by Delia Smith (Publisher: McClelland &

Stewart; ISBN: 0771082207; Nov 2002) "

S(Photo):

" http://www.deliaonline.com/recipes/r_0000001421.asp "

Copyright:

" BBC Good Food Dec 2002 "

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Per Serving (excluding unknown items): 247 Calories; 7g Fat (25.9% calories from

fat); 12g Protein; 33g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 1299mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : 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

 

Nutr. Assoc. : 1039 1034 0 0 0 0 0 0 1034 3403 0 0