Bowls from the Palatinate

Ingredients for 6 servings:

• 1,500 g potatoes
• 100 g carrot(s)
• 1 stalk(s) leek
• 2 large onions
• 3 eggs
• ½ bunch parsley
• nutmeg
• 1 tsp garlic paste, homemade
• 1 tbsp, heaped marjoram
• Thyme
• 3 tsp salt, to taste
• 500 g goulash, mixed, cut into smaller pieces
• 300 g bacon, smoked or dried meat
• 2 slice(s) toast bread, soaked and squeezed
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Traditional potato dish from the Palatinate

Peel the potatoes, onion, and carrots and chop each into two portions using the Thermomix for 10 seconds on speed 6. Transfer to a large bowl. Wash the leek and cut into 5mm rings. Mix in the remaining ingredients. I cut the goulash into smaller pieces. Grease a sufficiently large iron pot or roasting pan and sprinkle with breadcrumbs, then pour in the mixture. Preheat the oven to 220°C (top/bottom). Bake for 2 hours (I measured an internal temperature of 80°C with a grill thermometer), removing the lid during the last half hour to create a golden-yellow crust. I served it with apple puree.