TRUFFLED PARSNIP & PARMESAN BRUSCHETTA

Truffled parsnip & parmesan bruschetta image

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

Provided by Good Food team

Categories Canapes, Lunch, Side dish, Starter

Time 35m

Yield Makes 12

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 112 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium