Truffled parsnip & Parmesan bruschetta

Ingredients

• 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
• 1 garlic clove , halved
• 50.0g butter
• 3 large parsnips , halved and quartered, cored and cut into 1cm cubes
• 1.0 tsp truffle oil , plus more to serve if you like
• 2.0 tbsp olive oil , plus more to serve
• handful rocket leaves
• 50.0g Parmesan (or vegetarian alternative) shavings

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.

Make it lunch

Turn this starter into a light lunch by topping larger bruschetta with a soft poached egg.

Truffle oil tip

Truffle oil doesn't keep its flavour forever, so use it up while it's good. Try adding a drop to creamy mashed potato.

Prepare ahead

Prepare the parsnip purée ahead of time so that prep is kept to a minimum.