- Cook Time: 10 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 112
- Carbohydrate Content: 9g
- Fat Content: 8g
- Fiber Content: 2g
- Protein Content: 3g
- Saturated Fat Content: 3g
- Sodium Content: 0.28g
- Sugar Content: 2g
Truffled parsnip & parmesan bruschetta Recipe
Vegetarian Christmas canape recipe for 4 - 8 people, takes only 25 mins; recipe has ciabatta, garlic clove, butter, parsnip, truffle oil, olive oil, rocket and parmesan.
Ingredients
- Garlic Clove - 1 garlic clove, halved
- Parmesan - 50g parmesan (or vegetarian alternative) shavings
- Olive Oil - 2 tbsp olive oil, plus more to serve
- Rocket - handful rocket leaves
- Butter - 50g butter
- Ciabatta - 1 mini ciabatta or panini roll, cut into 12 x 1/2 cm slices
- Parsnip - 3 large parsnips, halved and quartered, cored and cut into 1cm cubes
- Truffle Oil - 1 tsp truffle oil, plus more to serve if you like
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 puree 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.
