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Truffled parsnip & Parmesan bruschetta

Truffled parsnip & Parmesan bruschetta

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(6 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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
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Ingredients

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

    Butter

    butt-err

    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

    Parsnip

    par-snip

    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

    roh-ket

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

  • 50g Parmesan (or vegetarian alternative) shavings

    Parmesan

    parm-ee-zan

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

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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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Comments, questions and tips

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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
5

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
5

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

kaszamar's picture
5

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
4

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 www.trufflehunter.co.uk; you can even order online!

eleanormayo's picture
4

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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