Truffled Parsnip & Parmesan Bruschetta
This elegant recipe combines the earthy flavor of parsnips with the luxurious touch of truffle oil, all served on crispy toasted ciabatta bread. The creamy parsnip purée is perfectly balanced with the peppery rocket leaves and tangy Parmesan shavings, making it a sophisticated appetizer or light meal option.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 112 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.28 milligram of sodium
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