Truffled parsnip & Parmesan bruschetta

Truffled parsnip & Parmesan bruschetta

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 25 mins


Makes 12
Scented truffle oil and fresh Parmesan make humble parsnips the star in this tasty Christmas canapé

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal112
  • fat8g
  • saturates3g
  • carbs9g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.28g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
  • 1 garlic clove, halved
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large parsnip, halved and quartered, cored and cut into 1cm cubes



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tsp truffle oil, plus more to serve if you like
  • 2 tbsp olive oil, plus more to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g Parmesan (or vegetarian alternative) shavings



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

Panther99's picture

It's really unhelpful to say "or vegetarian alternative". Please suggest a cheese that veggies can actually use. I don't understand why you're putting a non vegetarian cheese into a dish you claim is vegetarian. Just suggest a suitable cheese in the first place. I'm not a cook - that's why I want a recipe. How am I supposed to know what would be a "suitable" alternative?

johnvic's picture

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.

davenachfan's picture

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.

ritamoss's picture

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

kaszamar's picture

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

whitebridge38's picture

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.

trufflehunter's picture

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; you can even order online!

eleanormayo's picture

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.