Potato and carrot vegetables

Günther Leib, the last owner of the house from Fellingshausen, which can now be found in the Hessenpark Open-Air Museum, fondly remembers this dish. His grandmother, Karoline Leib, prepared the potato and carrot dish on the kitchen cooker. The potatoes were originally grown in the farm garden behind the house.

Method:

  1. Dice the onions.
  2. Cut the bacon into cubes.
  3. Sauté the onions and the bacon in the butter in a pan.
  4. Add the potato and carrot sticks and pour in the stock.
  5. Sauté for 10 minutes with the lid on.
  6. After this time, add the cream and flavour with salt, pepper and nutmeg.
  7. Sprinkle with the chopped parsley and serve.

Tip: The vegetables go well with either false pork chops, i.e. boneless pork belly, breaded in breadcrumbs, or solberfleisch.