Parsley root stew with black pudding

Ingredients for 4 servings:

• 750 g parsley root(s)
• 2 onions
• 3 tbsp butter
• 100 ml white wine
• 900 ml vegetable stock
• ½ bunch curly parsley
• 4 tbsp oil
• some salt
• some pepper
• 100 g cream
• 200 ml milk
• 1 pinch(s) of sugar
• 150 g black pudding in natural casing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel, halve, and slice the parsley roots. Peel and dice the onions. Heat the butter in a saucepan. Sauté the onions and parsley roots. Add the wine and stock and simmer for about 30-40 minutes. Then remove about 1/3 of the parsley roots and set aside. Pluck the parsley leaves from the stalks and finely puree them with 2 tablespoons of oil in a food processor. Season with salt and pepper. Stir the cream and milk into the soup and puree. Season with salt, pepper, and sugar. Add the remaining parsley roots and heat the soup back up. Slice the black pudding, halving if necessary. Heat 2 tablespoons of oil in a pan and fry the black pudding slices for about 5 minutes, turning occasionally. Ladle the parsley root stew into bowls or soup bowls and arrange the sausage slices on top. Drizzle with a little parsley oil.