Truffled parsnip & Parmesan bruschetta
Scented truffle oil and fresh Parmesan make humble parsnips the star in this tasty Christmas canapé
Difficulty and servings
Makes 12
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
- 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.
Make it lunch
Turn this starter into a light lunch by topping larger bruschetta with a soft poached egg.
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.
Prepare ahead
Prepare the parsnip purée ahead of time so that prep is kept to a minimum.
Per serving
112 kcalories, protein 3g, carbohydrate 9g, fat 8 g, saturated fat 3g, fibre 2g, sugar 2g, salt 0.28 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/72603/
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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
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Difficulty and servings
Makes 12
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
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
Per serving
112 kcalories, protein 3g, carbohydrate 9g, fat 8 g, saturated fat 3g, fibre 2g, sugar 2g, salt 0.28 g
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12 April 2010
Belkey rated and commented on this recipe
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06 July 2010
trufflehunter commented on this recipe
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