Summary

Ingredients

• 1.3 kg carrot (s)
• 1 kg potato (s)
• 3 medium onion (s)
• 125 g pork belly, diced
• 3 tablespoon vinegar
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon sugar
• 0.5 teaspoon ½ nutmeg
• 7 tablespoon heavy cream
• 2 tablespoon clarified butter for frying

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Instructions

1. Peel, wash and cut the potatoes into small pieces. Wash the carrots, cut off the ends and also cut into pieces. Cook the carrots and potatoes in salted water for about 20 minutes. Then pour off the brew and collect approx. 0.2 l of it.
2. Peel the onion and cut into very small cubes. Sear the diced pork belly in clarified butter, then add the diced onions and simmer until translucent over medium heat.
3. Mash the potatoes and carrots, but not too mushy. Small pieces of carrots and potatoes are allowed to remain here and there. Then mix the steamed onion cubes with the bacon and 3 tablespoons of vinegar. Season the puree with salt, pepper, sugar and nutmeg and season to taste and add the cream.
4. It goes well with fried black pudding, panhas, meatballs, bratwurst or meat loaf.