Roasted Parsnip and Gruyere Strudels

Makes 12 appetizer-size pastries

Sweet parsnips and nutty Gruyere are a tasty match—and one quite different from the phyllo appetizers you may have had before. The crispy phyllo here is made lighter by the use of olive oil; or, for a richer dish, simply brush the phyllo sheets with butter. You can also make this as one big pie—just layer the sheets on a baking pan, then put the filling down the middle and fold the phyllo over.

Ingredients
2 pounds parsnips, peeled, quartered, and sliced
2 large carrots, peeled, quartered, and sliced
1 cup chopped onion
2 tablespoons chopped fresh thyme
2 tablespoons extra-virgin olive oil or butter
1/4 cup fresh chopped parsley
4 ounces Gruyere cheese, shredded
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
Olive oil spray
6 sheet phyllo, thawed overnight in the refrigerator

1. Preheat the over to 400˚F. Place the parsnips and carrots in a large roasting pan. Add the onion, thyme, and olive oil, and toss. Cover with foil and roast for 20 minutes, stir and re-cover and roast for 20 minutes more, then uncover and roast for an additional 10 to 20 minutes until lightly browned. Let cool.

2. Mix the parsley and Gruyere with the parsnip mixture and season with the salt and pepper. Coat a sheet pan with the olive oil spray. Place the phyllo on the counter, cover with plastic wrap, then cover that with a barely damp towel, making sure the phyllo is not exposed to air. Take a sheet of phyloo, cut it in half across the short side, and then spray it with olive oil. Fold the half-sheet in half, making a tall strip. Place 1/4 cup of the parsnip mixture on the bottom of the sheet and fold up flag-style, forming a triangle as you pull the lower left corner up to the right edge, and then the lower right corner up to the left, alternating as you go. Place seam-side down on the sheet pan. Repeat with all sheets.

3. Bake uncovered until browned and crisp, about 20 minutes. Serve warm.

TD&N Nutrient Analysis (per strudel, using olive oil): Calories: 153; Total Fat: 6 g; Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 3 g; Cholesterol: 10 mg; Sodium: 288 mg; Carbohydrates: 21 g; Protein: 5 g; Fiber: 4 g

— Recipe used with permission from New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pastas, Tangines, Curries, Soups & Stews, and Desserts by Robin Asbell. Chronicle Books, 2009, www.chroniclebooks.com