advice? phyllo wrapped parsnips

[starfiend]

I was recently reading a blog that mentioned phyllo wrapped parsnips. Google didn't bring up any recipes. I was wondering if anyone has a recipe for this, or advise for going about creating this. I've cooked with phyllo dough tons of times, but never with something the consistency of a root vegetable

Comments

[green_tales]

Well, I don't know if this is what you're looking for, but it was on the first page of a google search for +phyllo +parsnips +recipe. Otherwise, there was lots of talk but no recipes (except for some tortes and stuff)

I imagine substituting nutritional yeast for the parmesian would be pretty effective (and of course non-trans fat margarine for the butter). You could throw in basil or some other herbs, too.

Parsnip Twigs
4 medium parsnips (about 8 oz)
1 T unsalted butter
pinch of sea salt
1 t chopped fresh thyme (or 1/4 t dried)
1/2 c. finely grated parmesan
1/8-1/4 t cayenne
2 T finely chopped fresh parsley
4 sheets phyllo pastry
1/4 c unsalted butter, melted
pinches of coarse salt

1. Peel parsnips, cut in half crosswise. Then cut lengthwise into batons about 1/4-1/2 inch thick. Heat butter in a large frying pan over medium heat. Sauté parsnips for 15-18 minutes, stirring frequently, or until golden brown. Remove from heat and leave in pan. Sprinkle with sea salt and thyme, cool completely.

2. Stir cheese with cayenne and parsley. Work with 2 phyllo sheets at a time; keep remainder covered with plastic until needed. Brush 1 sheet with butter, sprinkle with half of the cheese mixture. Top with another phyllo sheet, lightly brush with butter. Cut into 12 4-inch square pieces (3 cuts lengthwise and 4 cuts cross-wise should product approximately this size).

3. Line baking sheet with parchment paper of coat with nonstick spray. Lay a parsnip baton, or 2 if thin (I had up to three in some), in the centre of the square, allowing about 1/4-1/2 inch uncovered phyllo at each end (if parsnip is too long, nip off a bit of the baton). Roll up, brush with more butter.

4. Transfer twigs to prepared baking sheet, seam side down and slightly apart. Repeat with more phyllo. Lightly sprinkle twigs with sea salt (can be covered with plastic wrap and refrigerated for up to half a day....or freeze on tray, then transfer to an airtight heavy freezer bag once thoroughly frozen...defrost on prepared baking sheet for 30 minutes before baking).

5. To serve, preheat oven to 400F. Bake twigs for 8-10 minutes, or until brown and crisp. Serve immediately, scattered with remaining parsley.

Makes 24 twigs.

[starfiend]

thank you! all i saw was the discussion pages, guess i should have tweaked the search terms around some more.

[green_tales]

my pleasure, I know how it is. happy cooking, that looks like a really good recipe!