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Parsnip & Parmesan Filo Fingers

Parsnip & Parmesan filo fingers

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. It was served with vegetable, pine nut & cheese aranciniblackberry, goat's cheese & prosciutto bruschetta; and mackerel pâté & pickled cucumber toasts

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish 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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

Keep the filo pastry rectangles that you aren't working with covered with a clean damp tea towel, to stop them drying out. 


Typical values per item when made using specific products in recipe


695kJ/ 166kcals



Saturated Fat












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5 out of 5 stars1 rating