Fresh, lemony fruit with a soft biscuity finish and not too acidic. So it’s great for parties and toasts and ideal with this party suggestion.
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3 large parsnips 2 tbsp honey 1 packet of filo pastry 250g melted butter 100g parmesan cheese, grated Sprinkling of cayenne pepper
1. Pre-heat the oven to 200°c / gas mark 6. 2. Cut the parsnips into long thin batons, then blanch in boiling water for 1 minute, drain, toss in the honey and leave to one side. 3. Place a piece of the filo pastry on the work surface covering the remaining pastry with a tea towel to prevent drying out. Brush all over with the melted butter then sprinkle with parmesan cheese and a pinch of cayenne. 4. Cut the pastry in half lengthways, then cut each half into three. 5. Put a parsnip strip at the corner of a piece of pastry and wrap tightly. 6. Repeat with the remaining pastry until all the parsnips are done. 7. Lay the twiglets on a greased baking sheet and brush all over with melted butter. Sprinkle a little sea salt over and bake for about 20 minutes until crisp and golden. 8. Serve warm with our fruity champagne cocktails.
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