- 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 parsnips, 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
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…
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 two 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.
Truffle oil tipTruffle 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 lunchTurn this starter into a light lunch by topping larger bruschetta with a soft poached egg.
Prepare aheadPrepare the parsnip purée ahead of time so that prep is kept to a minimum.