Bialik College Kitchen Garden Program
Ingredients:
Equipment:
500g parsnips, peeled & cut into eighths lengthways 2 tablespoon Dijon mustard 2 tablespoons honey 1 tablespoon olive oil 4 tablespoons finely grated parmesan 40g butter melted
saucepan baking tray peeler metric measuring spoons scales pastry brush baking paper
Method:
1. Preheat the oven to 200C. 2. Place parsnips into a saucepan of boiling salted water and cook for 3 minutes. Drain well and set aside. 3. Mix the mustard, honey, oil and salt/pepper. 4. Mix parsnips with mustard mixture and place on a baking tray, roast for 20 minutes until golden. Remove from oven and let cool. Mix parsnips with grated cheese. 5. Cut filo into 10cm squares. 6. Brush one square with melted butter and place a parsnip on one end and roll up tightly. 7. Place on a baking tray lined with baking paper. 8. Brush with butter and bake for 10 minutes or until pastry is golden and crisp. This recipe has been taken from Delicious Magazine.
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