Right. We’re having a last-minute New Year’s Eve party and need some easy, last-minute party foods to get the celebration going. One look in the refrigerator told me that we had once again succumbed to the pressures of the dreaded BOGOF (Buy One, Get One Free) over-consumption habit and a quick look on the web for a recipe I’d just had told me that we were in for a treat.
My brother-in-law and his 11-year-old vegetarian daughter made these delicious canapés for our extended family Christmas meal and I absolutely loved them – so much so that I had thirds and even fourths, they were so good! The hint of earthy truffle really elevates the parsnip to a new level of gastronomy. And what a nice way to use up that extra bag of parsnips I bought
Truffled Parsnip & Parmesan Bruschetta
Makes 12; easily doubled for a larger crowd. Original recipe from Good Food magazine, December 2009; adapted for Thermomix by Madame Thermomix.
50 g butter
3 large parsnips, peeled and cut into 1cm cubes
salt and pepper
1 tsp truffle oil, plus more to serve if you like
2 Tbsp olive oil, plus more to serve
1 mini ciabatta or panini roll, cut into 12 x ½cm slices
1 garlic clove, halved
a handful of rocket leaves
50 g Parmesan (or vegetarian alternative) shavings
- Weigh butter and add parsnip chunks to TM bowl. Chop 3 seconds/Speed 6, then scrape the sides of the TM bowl with the spatula. Cook 100° C/15 minutes/Speed Spoon.
- Scrape sides of TM bowl with spatula. Add both of the oils and purée 20 seconds/Speed 4 or until you have a chunky paste. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to 2 days ahead.
- 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.
- 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.
Bon appétit !