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.
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.
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