2-3 medium parsnips (try to find ones that are fairly even along their length)
3 sheets filo pasrty, each approx 30.5cm x 39.5cm (12in x 15½in)
Olive oil, to brush
6 slices Parma ham
25g (1oz) Parmesan cheese, finely grated
1tsp. poppy seeds
For the dip
40g (1½oz) mayonnaise
½ tsp runny honey
½ tsp wholegrain mustard
Directions
Step 1
Preheat oven to 190ºC (170ºC fan) mark 5. Peel the parsnips and cut into long even lengths - you want to end up with strips measuring about 1.5-2cm wide (⅔in-¾in) - don't worry if some sections are shorter. Bring a medium pan of water to the boil and simmer the parsnips until just tender, about 4½min. Drain, then run under cold water to cool. Dry on kitchen paper.
Step 2
Working one filo sheet at a time (cover remaining filo to stop it drying out) fold in half lengthways and brush top with some oil. Lay two of the Parma ham slices along the base (long edge), then scatter over the one third of the Parmesan. Lay a single line of parsnip lengths (trim if necessary) along the base of the ham, then roll the pastry over the parsnip and roll up (brush with a little oil to seal).
Step 3
Brush roll with oil and scatter over some of the poppy seeds. Set aside. Repeat with remaining pastry, filling and topping. Cut rolls into 2.5cm (1in) lengths and arrange on a nonstick baking sheet.
Step 4
Cook in the oven for about 15min or until golden. Meanwhile make the dip: mix together the ingredients with some seasoning.
Step 5
Allow the rolls to cool for a few minutes before serving with the dip.
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