Crisp parsnip rolls

Name: Crisp parsnip rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2-3 medium parsnips (try to find ones that are fairly even along their length); 3 sheets filo pasrty, each approx 30.5cm x 39.5cm (12in x 15 1/2in); Olive oil, to brush; 6 slices Parma ham; 25 g (1oz) Parmesan cheese, finely grated; 1 tsp. poppy seeds; 40 g (1 1/2oz) mayonnaise; 1/2 tsp runny honey; 1/2 tsp wholegrain mustard

This recipe also works well with asparagus spears - decrease initial cooking time to 1min.

By The GH Kitchen TeamPublished: 11 December 2013

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Cuisine, Food, Finger food, Dish, Ingredient, Recipe, Tableware, Serveware, Breakfast, appetizer,

Serving notes: Makes about 30 rolls

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Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

2-3 medium parsnips (try to find ones that are fairly even along their length)
3 sheets filo pasrty, each approx 30.5cm x 39.5cm (12in x 15 1/2in)
Olive oil, to brush
6 slices Parma ham
25 g (1oz) Parmesan cheese, finely grated
1 tsp. poppy seeds

For the dip

40 g (1 1/2oz) mayonnaise
1/2 tsp runny honey
1/2 tsp wholegrain mustard

Directions

1. Step 1
  Preheat oven to 190ºC (170ºC fan) mark 5. Peel the parsnips and cut into long even lengths - you want to end up with strips measuring about 1.5-2cm wide (⅔in-¾in) - don't worry if some sections are shorter. Bring a medium pan of water to the boil and simmer the parsnips until just tender, about 4½min. Drain, then run under cold water to cool. Dry on kitchen paper.
2. Step 2
  Working one filo sheet at a time (cover remaining filo to stop it drying out) fold in half lengthways and brush top with some oil. Lay two of the Parma ham slices along the base (long edge), then scatter over the one third of the Parmesan. Lay a single line of parsnip lengths (trim if necessary) along the base of the ham, then roll the pastry over the parsnip and roll up (brush with a little oil to seal).
3. Step 3
  Brush roll with oil and scatter over some of the poppy seeds. Set aside. Repeat with remaining pastry, filling and topping. Cut rolls into 2.5cm (1in) lengths and arrange on a nonstick baking sheet.
4. Step 4
  Cook in the oven for about 15min or until golden. Meanwhile make the dip: mix together the ingredients with some seasoning.
5. Step 5
  Allow the rolls to cool for a few minutes before serving with the dip.

Per Serving:

Calories: 45
Fibre: 1 g
Total carbs: 5 g
Sugars: 1 g
Total fat: 2 g
Saturated fat: 1 g
Protein: 48 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time