Truffled parsnip & Parmesan bruschetta

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• Belkey

  12 April 2010

  Belkey rated and commented on this recipe

  

  I am not a fan of parsnip, but made these for a party at Christmas time and they were really popular. The truffle oil was a revelation (I had never used it before), but a little really does go a long way and I would do them again for other parnip lovers.

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• trufflehunter

  06 July 2010

  trufflehunter commented on this recipe

  If you�re really looking for a great source of delicious Italian truffles (all seasons and varieties), as well as truffle products (oil), then check out www.trufflehunter.co.uk; you can even order online!

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• JEANIOM

  22 December 2010

  JEANIOM rated and commented on this recipe

  

  I have just done a practice run with this using 1/2 amount to try it for Xmas day starter as I have a Vegitarian joining us for dinner, she will be well impressed I am it's lovely and really easy to make.

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• Marcsi

  24 May 2011

  Marcsi rated and commented on this recipe

  

  I turned it into the best parsnip soup I've ever had. The combination of garlic, parmesan, parsnip and the truffle oil is absolutely perfect. Yummm

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• Rita

  25 December 2011

  Rita rated and commented on this recipe

  

  Did it for a Christmas party - the easiest thing I did, and the most popular. We're having it again today!

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• davenachfan

  14 January 2012

  davenachfan commented on this recipe

  Parmesan cheese is not vegetarian. Italian Parmesan cheese has rennet in it. Some British cheese makers make a similar hard cheese without rennet, but you need to look carefully at the labels. Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves.

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• Mel

  07 December 2012

  Mel commented on this recipe

  Yes PLEASE PLEASE do NOT feed this to your veggie only friends. Rennet is made with an animal product that requires the death of the animal. Alternative Italian style hard cheeses can be purchased at Waitrose and Sainsbury which are Rennet free and I have not had any issues using these in recipes that usually call for Parmesan.

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• Vicky

  27 February 2013

  Vicky rated and commented on this recipe

  

  Yummy, this was so easy to make and just a nice alternative with a little bit of a special tweek from the truffle oil making it feel a bit special as a vegetarian starter on Christmas day. It's a bonus being able to prepare in advance and kept well in the fridge afterwards also. Will definitely use again.

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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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