Truffled Parsnip & Parmesan Bruschetta

Scented truffle oil and fresh Parmesan make humble parsnips the star in this tasty Christmas canap

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  112

• Protein

  3g

• Carbs

  9g

• Fat

  8g

• Saturates

  3g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.28g

Ingredients

• 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
• 1 garlic clove, halved
• 50g butter
• 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
• 1 tsp truffle oil, plus more to serve if you like
• 2 tbsp olive oil, plus more to serve
• handful rocket leaves
• 50g parmesan (or vegetarian alternative) shavings

Directions

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.

Categories: All Christmas, Vegetables