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Parsnip and sage filo wrap canapés

Parsnip and sage filo wrap canapés

Parsnip and sage filo wrap canapés


Parsnip and sage filo

Makes 32

4 parsnips, peeled

8 sheets filo pastry, plus a few extra in case of tearing

200g butter, melted

32 large fresh sage leaves

sea salt and freshly ground black pepper

baking trays

Here the starchy sweetness of parsnips marries beautifully with musky sage and crisp, buttery filo pastry. Don’t worry if yours do not look quite as neat as the ones shown here – they will still taste delicious! These wraps also look good served standing in a glass or glass jug.

1. Cut the peeled parsnips lengthways into quarters, remove the hard central core and cut each quarter
lengthways again, leaving you with 32 lengths of parsnip. Blanch these for 1 minute in a saucepan of boiling water, drain and leave to cool.

2. Preheat the oven to 200°C (400°F) Gas 6. Brush a sheet of filo pastry with melted butter and grind a little salt and pepper evenly over the top. Cut into quarters and put a large sage leaf (or 2 small sage leaves) on each piece. Put a parsnip strip at one edge of the pastry and roll up to form a long thin cigar, tucking the ends in as neatly as possible. Repeat this with the remaining filo pastry sheets.

3. Lay the filo wraps on baking trays and brush with the remaining butter. Bake for about 20 minutes or until golden and crisp.


Originally published in Living Poitou-Charentes magazine

Photos: Loupe Images/Jean Cazals, recipe author © Lydia France