Parsley root fritters

Ingredients for 3 servings:

• ½ onion(s), red
• olive oil
• 50 g bulgur
• 140 ml vegetable stock
• 125 g parsley root(s)
• 5 sprigs of fresh parsley
• 1 egg(s)
• 25 g flour, possibly more
• 1 tsp, leveled cornstarch
• Salt
• Pepper, black from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

I complemented a starter with Nashi pear chutney

Heat the oil in a saucepan over medium heat. Peel half an onion, finely dice it, and sauté it in the hot oil. Add the bulgur wheat, deglaze with the stock, and simmer gently in the pan for about 30 minutes, stirring frequently. Drain the bulgur wheat through a sieve and reserve the stock. Peel and finely grate the parsley root. Pluck the parsley leaves from the stalks. In a bowl, combine the bulgur wheat, grated parsley root, parsley leaves, and egg. Mix the flour with the cornstarch, knead well into the bulgur wheat mixture, and season with salt and pepper. If the mixture is too thick, stir in some of the reserved stock. Heat a little oil in a pan over medium heat, add 1 tablespoon of batter to the pan, and fry until golden brown on both sides. Remove the fat from the fried fritters and place them on a plate with a double layer of kitchen paper. Makes 8-10 fritters, depending on size. Arrange the finished fritters on a plate with a side dish of your choice, garnish, and serve. The fritters will keep covered in the refrigerator for several days and can easily be heated in the microwave. In my opinion, they taste best warm. I served my fritters with Nashi pear chutney, arranged in a Nashi pear half.