Parsnip, Parmesan & Sage Bread
6 servings
2 minutes
Bread with parsnip, parmesan, and sage is an exquisite blend of flavors that embodies the traditions of European cuisine. Parsnip adds tenderness and depth with its sweet nutty notes, while parmesan contributes richness and piquancy. Sage, known for its aromatic properties, makes this bread truly cozy with a hint of spice. This bread pairs perfectly with soups, pasta, or simply with olive oil. Its structure remains airy yet dense, providing a delightful crispy enjoyment on the outside and softness inside.
1
Preheat the oven to 190 degrees. Sift the flour and salt into a large bowl. Peel the parsnip and grate it directly into the flour using a coarse grater. Gently shake the bowl.
- Self-raising flour: 225 g
- Salt: 1.5 teaspoon
- Parsnip: 175 g
2
Cut 50 grams of Parmesan into 5 mm cubes and add to the flour along with a tablespoon of finely chopped sage. Mix well.
- Parmesan (Parmigiano Reggiano): 75 g
- Chopped sage leaves: 1 tablespoon
3
Lightly beat the eggs and milk. Gradually pour into the flour mixture while constantly stirring with a spatula. The dough should be crumbly and sticky.
- Chicken egg (large): 2 pieces
- Milk: 1 tablespoon
4
Place the dough on a well-greased baking sheet and shape it into a round flatbread (about 15 cm in diameter). Make a crosswise cut on top with the blunt side of a knife. Sprinkle with remaining parmesan and a little flour. Pour olive oil into a plate, dip several sage leaves in it, moisten well, and place them on the bread.
- Parmesan (Parmigiano Reggiano): 75 g
- Self-raising flour: 225 g
- Olive oil: 1 teaspoon
- Sage leaves: to taste
5
Bake the bread on the middle rack in the oven for 45-50 minutes until golden brown. Remove and let cool slightly on a rack.