Grandma's smoked pork with carrots

Ingredients for 6 servings:

• 1 kg floury potatoes
• 1 kg bunched carrots
• 750 g onion(s)
• 75 g margarine
• 100 ml water
• some salt
• some black pepper, freshly ground
• 600 g Kassel salmon
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and wash the potatoes and carrots, and cut into 3 cm cubes. Peel and roughly dice the onions. Heat the margarine in a casserole dish and fry the diced potatoes, carrots, and onions vigorously for about 5 minutes. Add 100 ml of water and season with a little salt and a few turns of freshly ground black pepper. Place the smoked pork on top of the vegetables, cover, and simmer over low heat for about 40 to 45 minutes. Rinse the parsley, shake dry, and finely chop. Remove the smoked pork from the pot and let it rest for a while. Season the vegetables with a little salt and a few turns of freshly ground black pepper, and sprinkle with the chopped parsley. Slice the smoked pork and arrange on top of the carrots. Serve with medium-hot mustard or horseradish and fresh baguette.