Parsnip and Parmesan Bruschetta with Arugula
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled bread slices topped with roasted parsnip spread, fresh arugula, and parmesan. This elegant appetizer transforms an underused vegetable into something sophisticated and delicious, easy to prepare ahead for gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 garlic cloves
- 1 french stick
- 2 tbsp butter
- 1 tbsp olive oil
- 5 large parsnips
- 2 tbsp water
- 3 tbsp Extra Virgin Olive Oil
- salt and pepper
- 1 cup baby arugula leaves
- 1/2 cup parmesan ((shaved))
- Extra Virgin Olive Oil
- Black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 106mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 41mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.