This is a variation on the Herbed Beer Bread already on the blog which I've been making for years (and it was always vegan!) The other day my father in law came up with some parsnips from his garden and truth be told they are not my favourite veg. I do love them maple roasted as part of the Christmas dinner but that's usually as far as I go with them. He brought so much I did make a curried parsnip and carrot soup which was good but not bloggable good.
I then decided to try something different altogether and was inspired by a Delia Smith recipe for Parsnip, Parmesan and Sage Bread. That flavour combination just sounded wonderful and as hers was also a quick bread recipe (baking soda/powder not yeast) I immediately thought of my Herbed Beer Bread and just decided to adapt that one.
....and I am so glad I did, this is SO good! The addition of nutritional yeast to give it a cheesy flavour has really added to this recipe, in fact, I don't think I'll make this beer bread now without adding some :-) The parsnips give a nice subtle flavour, you do taste them, this isn't like carrots or zucchini in cake where they are just adding moisture, but, it's subtle and the sage is just perfect in there.
Cheesy Parsnip and Sage Beer Bread:
2 ½ cups plain flour (350g)
1 Tbsp baking powder
1/3 cup nutritional yeast (20g)
1 tsp salt
1/2 Tbsp sugar
2 Tbsp finely chopped fresh sage
1 x 330ml can or bottle of lager of your choice, I used Grolsch
150g grated weight parsnips (about 2 small/medium parsnips)
• vegan butter to brush over crust and to serve
Note: I used my food processor to grate the parsnips as it was easier but you can just use a cheese grater.
Grease a 1.5 ltr loaf pan with cooking spray. Preheat the oven to 375F / 180C. Whisk everything but the beer and parsnips in a large bowl. Stir in the parsnips with a fork until well mixed then pour in the beer then stir and fold in with a rubber spatula until fully mixed. It will be very thick! Scrape this mixture into the loaf pan and even off the top.
Pop into the preheated oven for 45 minutes or until risen and golden brown on top and a toothpick comes out clean.
Optional - I like to now brush vegan butter all over the top while it is hot to melt in, it just adds a lovely flavour. Leave it in the tin for 5 minutes then remove onto a wire rack to fully cool.
Not optional - TOAST the slices then slather in vegan butter. Seriously, toasting is essential here!!
I mean look at that! :-)