Avoca traditional Black Pudding with parsnip and vanilla purée

300-400g good black pudding like Clonakilty or Annascaul
1 tbsp olive oil
2 sprigs chervil or thyme to garnish
2tbsp apple chutney
Freshly ground black pepper
For the purée:
2-3 large parsnips, peeled and chopper
1 vanilla pod, spilt in half lengthwise
60g butter
2-3 tbsp cream
To make the purée:

Steam or boil the parsnips with the vanilla pod until tender, drain well, reserve the vanilla pod and place the parsnips in a food processor. Using the pulse setting, blitz the mixture until very smooth, then add the butter and a little cream along with a generous amount of freshly ground black pepper, a little sea salt and some of the seeds scrapped from the preserved vanilla pod. Mix again to incorporate. Taste and adjust.

To cook the black pudding:

Cut the black pudding into 12 equal-sized pieces. In a frying pan melt a little butter with a little olive oil until foaming. Add the sliced black pudding and cook for 2 mins. each side or until slightly crisp. Remove from the pan and drain on kitchen paper.

To Serve:

Divide the pudding among 4 plates and place a generous tablespoon of the parsnip and vanilla purée on each plate. Garnish with some lightly dressed baby leaves and a good chutney.

Source: A year at Avoca – a cookbook by Simon Pratt


Posted in Recipes

Annascaul Black Pudding Co:


Annascaul Black Pudding Co.’s website includes an online shop that allows you to buy our handmade Black pudding, White pudding, Rashers and home made traditional pork sausages from the comfort of your own home.

For more information see Annascaul Black Pudding Co. news

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