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
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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 ( ... )
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(oil or a butter substitute instead of the butter)
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