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Serves: 6
Prep time: 45 mins
Total time:
Recipe photograph by Toby Scott
Recipe by Tamsin Burnett-Hall
Whip up a batch of spiced parsnip strudels. They’re perfect for veggie guests and you can prepare them ahead and keep them in the freezer
Serves: 6
Prep time: 45 mins
Total time:
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Mains Vegetarian Make ahead Vegetables Christmas Winter Pastry Freezeable Christmas recipes
Nutritional information (per serving)
Calories
515Kcal
Fat
32gr
Saturates
13gr
Carbs
40gr
Sugars
11gr
Fibre
10gr
Protein
12gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 150g cashews
- 40g unsalted butter
- 75g unsalted butter, for the filo pastry
- 750g parsnips, peeled and chopped into 2cm chunks
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp mustard seeds (black or yellow)
- ¼ tsp ground turmeric
- 600g leeks, trimmed, rinsed and roughly chopped
- 1 x 220g pack filo pastry (12 sheets)
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
Step by step
Get ahead
Assemble to the end of step 3. Chill for up to 48 hours or freeze for up to 1 month. Cook from frozen for 55 mins, or add an extra 10 minutes cooking time if cooking from chilled.
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Preheat the oven to 180°C, fan 160°C, gas 4. Spread the cashews on a baking tray and toast for 8-10 minutes, until golden. Cool, then chop roughly and set aside.
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Meanwhile, melt 40g of the butter in a large sauté pan or frying pan, add the parsnips and some seasoning and fry over a high heat, stirring occasionally, for 3-4 minutes, until starting to brown. Reduce the heat and add the spices. Cook for 1 minute, stirring, then mix in the leeks. Pour in 150ml water, cover the pan and cook gently until the parsnips are soft when pierced, and the liquid has evaporated. Spread out on a large plate and leave to cool, then mix in the cashews.
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To assemble the strudels, melt the rest of the butter and brush some onto a baking tray. Layer up 2 sheets of filo at a time, brushing each one generously with melted butter. Spoon ⅙ of the filling along one of the shorter sides, making sure to leave a 5cm border at either side of the filling. Fold in the sides, then roll up the filo in a log shape to enclose the parsnip and leek mixture. Place on the tray and brush with more of the melted butter. Make light cuts in the pastry along the top. Repeat to make 6 strudels. Mix the sesame seeds together and scatter on top.
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When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Bake the strudels for 30-35 minutes until crisp and golden brown. Serve with vegetarian gravy and a selection of your favourite festive vegetables.
Tip
You can make the strudels vegan-friendly if you use dairy-free margarine instead of butter.
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Spiced parsnip and cashew strudels
