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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
  • Makes 12
  • Easy
  • Calories 112
  • Carbohydrates 9
  • Saturated Fat 3
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.28

Nutrition per serving

  • Calories 112
  • Carbohydrates 9
  • Saturated Fat 3
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.28

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

Tip

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

  1. 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.

  2. 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.

  3. 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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