Ingredients (serves 2)
For the cider gravy:
1 red onion, sliced fairly finely
1 tbsp vegetable oil
2 tsp flour
200ml cider
Sugar, to taste
Salt, to taste
For the parsnip puree:
250g parsnips, chopped into small pieces
250ml almond milk (or use dairy milk)
2 tsp Pernod
Salt to taste
For the mushrooms and black pudding crumb:
50g girolle mushrooms
50g black trompette mushrooms
20g butter
50g black pudding, crumbled
To garnish:
Fresh parsley or tarragon leaves
Method
For the cider gravy:
This can be made ahead of time and re-heated.
- Heat the oil in a non-stick pan and add the sliced onion. Cook on a medium heat until the onion is soft and slightly caramelised.
- Add the flour and mix well. Cook for a further minute, stirring then add the cider.
- Continue to cook, stirring until the gravy thickens. Add salt and sugar to taste. I added half a teaspoon of sugar as the cider I used was a dry one.
- Place milk and parsnips in a saucepan, bring to the boil and then simmer until the parsnip is tender. Add the Pernod
- Place in a blender (or use a stick blender) and blend until fairly smooth.
- Carefully clean the mushrooms. I usually rinse them and pat dry with kitchen paper as these type of mushrooms can retain fine grit. Slice larger mushrooms vertically.
- Melt the butter in a frying pan and add the mushrooms. Cook gently until tender (about 5 minutes). Set aside and keep them warm.
- Wipe the pan and add the crumbled black pudding. Cook over a medium heat for 5 minutes.
Place the parsnip puree in the base of serving bowls, scatter the black pudding crumb over and arrange the mushrooms on top. Garnish with parsley or tarragon (optional). Spoon a little gravy in and around. Serve the remainder of the gravy separately.
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