Truffled parsnip & Parmesan bruschetta
Scented truffle oil and fresh Parmesan make humble parsnips the star in this tasty Christmas canapé
- Prep:10 mins
Nutrition per serving
- kcal 112
- fat 8g
- saturates 3g
- carbs 9g
- sugars 2g
- fibre 2g
- protein 3g
- salt 0.28g
- 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
TipTruffle 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.
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.