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Truffled parsnip & parmesan bruschetta

Truffled parsnip & parmesan bruschetta

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal112
fat8g
saturates3g
carbs9g
sugars2g
fibre2g
protein3g
low insalt0.28g
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Ingredients

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.

RECIPE TIPS
TRUFFLE OIL TIP

Truffle 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 LUNCH

Turn this starter into a light lunch by topping larger bruschetta with a soft poached egg.

PREPARE AHEAD

Prepare the parsnip purée ahead of time so that prep is kept to a minimum.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.7 ratings
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