Ingredients

4 medium parsnips, about 8 oz (250 g) 1 tbsp (15 mL) unsalted butter Pinch of sea salt 1 tsp (5 mL) chopped fresh thyme, or tsp (1 mL) dried cup (125 mL) fine, freshly-grated Parmesan 1/8 to tsp (0.5 to 1 mL) cayenne 2 tbsp (25 mL) finely chopped fresh parsley 4 sheets filo pastry (see Tip below) cup (50 mL) unsalted butter, melted Pinches of Maldon or other coarse salt

Description

Parsnips Look Like Ivory Carrots But Are More Like Sweet Potatoes. Their Slight Sweetness Caramelizes Nicely. Choose The Degree Of Spicy Heat By Modifying The Amount Of Cayenne. If Unsure, Opt For The Lesser Amount The First Time-because You Will Make The

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