Parmesan Parsnip Twiglets

Parmesan Parsnip Twiglets sprinkeld with sea salty served in a white bowl
  • 7 servings
  • 40 minutes to prepare
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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


Pre-heat the oven to 200°c / gas mark 6.

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.

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.

Then, cut the pastry in half lengthways, then cut each half into three. Place a parsnip strip at the corner of a piece of pastry and wrap tightly and repeat with the remaining pastry until all the parsnips are done.

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.

Serve warm with our fruity champagne cocktails.