Truffled parsnip & parmesan bruschetta
Ingredients
1 mini ciabatta, cut into twelve 1⁄2cm 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 shavings
Method
Heat a 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 2 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.
