Carrots mixed together in the Rhenish style

Ingredients for 4 servings:

• 800 g floury potatoes
• 800 g carrot(s)
• 1 onion(s)
• 250 g bacon cubes
• 1 tbsp oil or margarine
• 1 tbsp parsley, chopped, fresh or frozen
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp vegetable broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and wash the potatoes and carrots, and cut them into even cubes. Place them in a pot, fill with water, add the stock and salt. Bring to a boil and simmer with the lid on for about 20 minutes. During this time, finely dice the onion, heat the oil or margarine in a pan, add the bacon and fry until crispy. Then add the onion and fry over medium heat until the onions are browned. Drain the potatoes and carrots, reserving the cooking water. Mash the vegetables with a potato masher, adding more cooking water a little at a time until the vegetables reach the desired consistency. Now add the onion and bacon, stir everything in, and season generously with salt, pepper, and a good pinch of sugar. Sprinkle with chopped parsley before serving. Serve with meatballs or sausages. The original dish was served with fried black pudding or panhas.