Parsnip & Parmesan filo fingers

Name: Parsnip & Parmesan filo fingers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 35
Ingredients: 4 medium parsnips; 1 tbsp olive oil; 1 tbsp honey; 125 g filo pastry sheets (each about 40x30cm); 25 g butter, melted; 50 g Parmigiano Reggiano, finely grated

This is a delicious and easy way to use parsnips, a real British winter staple.

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Dermot O'Leary and Alison Hammond on episode 13, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Makes35
CourseCanape
Prepare30 mins
Cook25 mins
Total time55 mins

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Ingredients

4 medium parsnips
1 tbsp olive oil
1 tbsp honey
125g filo pastry sheets (each about 40x30cm)
25g butter, melted
50g Parmigiano Reggiano, finely grated

Method

Preheat the oven to 180°C, gas mark 4, and line a baking tray with non-stick baking parchment. Peel and cut the parsnips into 8x1cm thick chips. Place on the prepared baking tray and toss with the olive oil and honey. Roast on a high shelf for 10 minutes until golden and tender, then set aside to cool. Line the baking tray with a clean sheet of non-stick baking parchment.
Lay the sheets of filo on a large board and cut in half lengthways to give sheets approximately 20x30cm. Cut these into 4 rectangles, each about 10x15cm.
Brush a rectangle of filo with melted butter and place a roasted parsnip at the end nearest to you. Springle over a little of the Parmigiano Reggiano and roll up quite tightly to give a neat parcel. Place on the lined baking tray and repeat with the remaining pastry and parsnips until they are all used up.
Brush the tops of the filo fingers with melted butter and sprinkle with any remaining Parmigiano Reggiano. Bake on the middle shelf of the oven for 15 minutes, until golden and crisp.