Truffled parsnip and Parmesan bruschetta
Truffled parsnip & Parmesan bruschetta
Scented truffle oil and fresh Parmesan make humble parsnips the star in this tasty Christmas canapé
- Prep: 10 mins
Cook: 25 mins - Makes 12
- Easy
Ingredients
- 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
- 1 garlic clove, halved
- 50g butter
- 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
- 1 tsp truffle oil, plus more to serve if you like
- 2 tbsp olive oil, plus more to serve
- handful rocket leaves
- 50g parmesan (or vegetarian alternative) shavings
Truffle oil tip
Truffle oil doesn’t
keep its flavour
forever, so use it
up while it’s
good. Try adding
a drop to creamy
mashed potato.
Make it lunch
Turn this starter
into a light lunch
by topping larger
bruschetta with a
soft poached egg.
Prepare ahead
Prepare the parsnip purée ahead
of time so that prep is kept to a minimum.
Method
-
Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
-
Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to 2 days ahead.
-
To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and Parmesan shavings, then drizzle with a little more olive oil or truffle oil.
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