Summary

Ingredients

• 4 large carrot (s)
• 4 parsnips
• 2 beetroot or beetroot
• 2 onions)
• 500 g potato (s) or triplets, small
• 200 g bacon
• 3 clove (s) garlic
• pepper
• salt
• olive oil

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Instructions

1. Roughly dice the bacon and place in an ovenproof baking dish. Add a little olive oil and fry on the grill over direct heat for 10-15 minutes. Cut the root vegetables, onions and potatoes into large pieces and add to the bacon. Peel and crush the garlic cloves and add Cook for about 75 minutes on indirect heat at approx. 200 degrees. Stir in between and season with salt and pepper at the end.