Parsnip, parmesan cheese & sage bread

As my recent cheddar cheese bread attempt gained positive feedback I decided to have another go but wanted a more subtle taste than the mature cheddar. The cheddar loaf could easily be eaten on its own but this time I wanted one to play more of a supportive role to pate and soup.
A browse through my recipe books and I was stimulated by a recipe from the Queen herself, Delia Smith. Rarely does a Delia recipe go wrong but this time I was combining hers and Lorraines.

The ingredients:

• 425g self raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp paprika
• 225ml water
• 150g grated parsnip
• A dozen long parmesan strips using a vegetable peeler
• 6 fresh sage leaves finely chopped

Make it exactly as the cheddar recipe. Cook in a preheated oven 200 degrees for 40-45 minutes ( after checking I gave it the full 45). Turn out and leave on a rack.

The only feedback so far is me and the good lady. It was very much a hit with her, better than the cheddar she thought, so good so far. For me it was cooked well but a little bland. The other half could taste the parmesan but I couldn't. So for the next attempt I will increase both the parmesan and the sage but feel free to go your own way.
Eaten with homemade veg soup and was good.
Tonight will be paired with the pate & chutney. Looking forward to it.