This is a great party snack to make! (Note: I got to try some Tesco carrots and parsnips for free as I am a member of ‘The Orchard’).
1. Preheat the oven to 200°C/180°C/GM 6.
2. Put the parsnip and carrot batons in a pan of salted water, bring to the boil and cook for approximately 3 minutes.
3. Drain well, then put the parsnip and carrot batons in a roasting tin. Toss them in a little vegetable oil to coat them and drizzle over the honey, making sure they are evenly coated.
4. Roast them in the oven for about 20 minutes, turning halfway, until they are slightly golden and sticky. Remove and set aside to cool.
5. Lay out one sheet of filo pastry, brush lightly with a little vegetable oil. Add another layer of filo pastry on top and lightly brush this layer with vegetable oil. Sprinkle some Parmesan over the double-sheet of filo pastry so that it is evenly coated, patting it down gently.
6. Cut the double-sheet of filo pastry into 10cm squares. Place 2-3 of the parsnip/carrot batons (a mixture is best!) at one end of a square and roll up to make a tight filo roll. (The carrot/parsnip batons can stick out of the ends!). Repeat with the rest of the parsnip/carrot batons and the filo pastry squares.
7. Line a baking tray with baking paper and lay the filled filo rolls on the lined baking tray.
8. Bake them in the oven for about 10 minutes 200°C/180°C/GM 6 until the pastry is golden and crisp.
Serves approx. 5 (Makes approx. 20).
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.