Place the cubes cold in the vegetable stock, as soon as the stock is boiling, remove from the stove and let the swede cubes steep. Drain the not too soft diced vegetables in a sieve and let them cool.
Heat the lard in a pan, add the cubes, the thyme and the divided clove of garlic.
Fry them briefly, then turn down the heat, these fried potatoes are ready when they have a nice color. It is served with the ground black pepper, fleur de sel and the sprigs of thyme.
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