Parsnip bread – the new way forward

Having unearthed this beauty at Leckmelm Farm with the help of Simon (my erstwhile WWOOF host)

I wanted to steer away from parsnip soup (tried that last time with bad bad results) and was in a baking mood so decided I would try Delia (God love her) and her Parsip, Parmesan and Sage bread. It’s not really bread, as such, as it has no yeast and rises with self-raising flour so it’s more like a cake, I s’pose, as it has eggs in it too. With cheese. And vegetables. Mmmm. It’s bakethisoneeverydayisthereanyleftnowe’vealreadyeatenthewholethingwithoutgettingaplateoranything good. Reccommend for tastiness and quickness and easiness apart from the parsnip grating but I’ve always struggled with graters – I have the scars to prove it.

6oz parsnip (after peeling)

8oz self-raising flour

2 oz parmesan cheese (real parmesan for preference)

(I just have to go and chase the sheep out of the garden back into the field – back in a second – somebody’s left the gate open)

SHEEP INVASION

Sheep evacuation (me armed with snow shovel)

Protest sheep 'we will not be moved'

 

 

 

 

 

 

 

Soooo….

Recipe (con’t)

1 rounded tblspntb of fresh chopped sage (ok, I didn’t have any, I used dried, don’t tell Delia)

1 1/2 tblspns salt

2 large eggs (see picture – I choose the huuge one – double yolker!)

1 tbplsbn milk

So, sift the flour and salt into a big bowl, grate the parsnip into the bowl (be especially careful if having vegetarians to tea). Give it a mix then cut the parmesan into 5mm cubes, add that with the sage and give it a quick stir to add happy and even distribution. Lightly beat the eggs with the milk and add bit by bit , stirring (apparently) with a palette knife. If you don’t have one of these (like me) just use a wooden spoon or a stick or whatever you feel like. Just don’t feel inadequate in your sad, bereft and palette knife-less life, dammit. You should end up with a rough-looking, sticky dough – that’s perfect, well done. Flump it onto an oiled baking tray, into a preheated 190 degree oven for 45-50 mins. You’re supposed to put oiled sage leaves and parmesan shavings and everything else on top. I didn’t and it was still great.

It was so good, I forgot to take a picture before we devoured the whole hot loaf with tomatoes… Mmmm

mmmmmmmmm