Curried Pumpkin and Parsnip Tortillas
Rinse the parsnips, peel, and cut lengthwise into quarters or eighths. In a sauté pan, heat 1 tablespoon olive oil, add the parsnips, and cook until golden brown. Add 1 tablespoon balsamic vinegar to deglaze the pan. Season with salt and pepper.
Chop the pumpkin into small pieces. Peel the ginger and grate fine. In a bowl, stir together the mayonnaise, pumpkin, ginger, and curry. Season with salt and pepper.
Separate the lettuce into leaves, rinse and spin dry, then cut into strips about 1 1/2 cm (1/2 inch) wide. Toss the lettuce with the remaining balsamic vinegar and olive oil. Season with salt and pepper.
In a dry sauté pan, heat a tortilla until soft. Transfer to a work surface, spread evenly with the cream cheese and top with an even layer of the dressed letttuce strips.
Add a layer of the curried pumpkin and top with parsnips. Fold in the sides of the tortilla and, working from the bottom, roll up into a cylinder, pressing lightly to seal. Continue until all of the tortillas are filled and rolled.
To serve, cut the tortillas in half on an angle and arrange on a platter.