TRUFFLED PARSNIP & PARMESAN BRUCHETTA

TRUFFLED PARSNIP & PARMESAN BRUCHETTA image

Yield 12 pieces

Number Of Ingredients 8

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

Steps:

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.