Truffled parsnip & parmesan bruschetta
Makes 12
Easy
Prep:
Cook:
Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé
Skip to ingredients
- 1 mini ciabattaor panini roll, cut into 12 x ½cm slices
- 1 garlic clovehalved
- 50g butter
- 3 large parsnipshalved and quartered, cored and cut into 1cm cubes
- 1 tsp truffle oilplus more to serve if you like
- 2 tbsp olive oilplus more to serve
- handful rocketleaves
- 50g parmesan(or vegetarian alternative) shavings
Nutrition: per serving
- kcal112
- fat8g
- saturates3g
- carbs9g
- sugars2g
- fibre2g
- protein3g
- salt0.28glow
Method
step 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.
step 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 two days ahead.
step 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.
