Читать книгу The Kitchen Diaries - Nigel Slater - Страница 69

onions – 2 medium

groundnut oil

medium parsnips – 4, or 2 very large

butcher’s sausages – 4

black pudding – 250g

the leaves from a few sprigs of thyme

chicken stock – 250ml

Set the oven at 190°C/Gas 5. Peel the onions and slice them in half from root to tip, then cut each half into about six or eight pieces. Soften them slowly in a tablespoon or so of oil in a flameproof baking dish or roasting tin set over a moderate heat. While they are softening, peel the parsnips and cut them into short, thick chunks. Add them to the onions and leave to colour, turning up the heat a little if needs be.

Cut each sausage into three and add to the pan. Cut the black pudding into thick slices, then cook them with everything else till they are golden on the outside. It is important that everything is a good colour before you proceed. Stir in the thyme and the chicken stock. Bring to the boil, then put in the oven for thirty to forty minutes, until the parsnips are truly tender and the stock has reduced to a syrupy glaze.

Enough for 2