Parsnip "Pigs" in a Blanket with Chimichurri

Preheat an oven to 400°F (200°C).

Peel the parsnips and cut into pieces 2 inches (5 cm) long and 1 inch (2.5 cm) wide. Place in a bowl, add the olive oil and salt and toss to coat. Spread the parsnips out in a single layer on a baking sheet and roast until just fork-tender, about 10 minutes. Let cool completely. Reduce the oven temperature to 375°F (190°C).

Line another baking sheet with parchment paper. On a well-floured surface, roll out the puff pastry about 1/16 inch (2 mm) thick and cut into strips 4 by 1 1/2 inches (10 by 4 cm). Lightly brush the strips with the mustard. Place a parsnip on the narrow end of a strip and roll to enclose. Place, seam side down, on the prepared baking sheet. Repeat with the remaining parsnips and pastry strips. Brush the top of the rolled pastries with the egg wash, then sprinkle with the poppy seeds. Refrigerate for at least 15 minutes or up to 1 hour.

Meanwhile, make the dipping sauce: In a mini food processor, combine the parsley, mint and cilantro and pulse a few times to break up the leaves. Add the lemon juice, water and salt and process until the herbs are finely chopped. Add the sour cream and process just until smooth and combined. Transfer to a bowl and refrigerate until ready to use.

Bake until the pastries are puffed and golden brown, 12 to 15 minutes. Let cool briefly, then serve with the dipping sauce. Serves 8.

Williams-Sonoma Test Kitchen