250 ml self rising flour
7 ml salt
225 g parsnips, peeled
60 g parmesan cheese, cubed
15 ml fresh sage, chopped
2 large eggs, lightly beaten
15 ml milk
5 ml garlic, crushed
30 g parmesan cheese, shaved
5 ml olive oil
2 whole small sage leaves
In a large bowl; sift flour and salt. Coarsely grate parsnips into flour and toss. Add cubes of cheese and chopped sage; tossing into flour mixture.
In a small bowl; lightly beat eggs, milk and garlic together. Add this to flour mixture a little at a time, mix evenly until it forms a loose, sticky dough. Transfer to well greased baking sheet and pat gently into a 6 inch (15 cm) round shape. Make a cross-cut on the top with blunt side of a knife. Sprinkle top with parmesan shavings and sprinkle with a little four.
Spoon olive oil into a small dish. Dip each sage leaf in oil and scatter over the bread. Place in preheated 375 F (190 C) oven on high shelf and bake for 45 to 50 minutes or until golden and crusty. Cool on wire rack.
Serves 6