Ingredients

• Fennel – thinly sliced
• Blood orange – 1, juiced
• Sausage – make shallow cuts on the sausage
• Green bean

For the purée:

• Parsnip – 4
• Apple – 1, thinly sliced
• Cream – 2 table spoons

Method

1. Boil parsnips in lightly salty water until they are soft.
2. Drain the water, then add apple slices. Close the lid and set aside.
3. Quickly sauté the fennel until the edges are starting to get golden.
4. Add orange juice to fennel, turn down the heat and put on a lid to simmer.
   
5. Fry sausages until they are tanned on the surface.
6. Add green beans to sausages, and fry until beans are ready.
   
7. Use a hand mixer to purée parsnips and apples, add cream, and add salt and pepper to taste.
8. Add salt to fennel to taste.
9. Take out the sausage. Add salt and pepper to taste to the beans.