Purple carrot stoemp with onion & smoked bacon

Ingredients

• 500 gr of peeled purple carrots, cut into rings, washed
• 750 gr of peeled normal potatoes, cut into 4, washed
• 1 large white onion, peeled & cut into long wedges
• 200 gr of smoked bacon, in pieces
• Grinds of black pepper
• Maldon sea salt
• liquid baking margarine

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Preparation

• Boil the potatoes until tender. Drain well. Keep warm.
• In the meantime, boil the carrots & add 4 dried leaves of laurel to the cooking water. This will take about 10 to 15 minutes. Boil until al dente. Drain. take out the 4 laurel leaves. Keep warm.
• When the potatoes are done, take a non stick pan, place it on the same heat & pour in some baking margarine. When hot, add the long strips of onion & fry until golden. add some grinds of black pepper. When done, add to the potatoes & stir well. Mash. Add a bit of Maldon sea salt, not too much because you are going to add the smoked bacon later. Add a bit of black pepper to your taste. Keep warm.
• Now, take a large non stick pan & pour baking margarine in it. Heat up on high. When the margarine is really hot, add the smoked bacon pieces. Fry until ready & golden. Turn the heat off. Now, take a large plate & place 2 kitchen papers on it. Take the pan & pour the bacon with the fat on it. Then, take 2 new kitchen papers & drain the fat on top of the bacon. Now, you will be left with dry bacon pieces. It is easy that way & simple to do! Add the bacon to the stoemp. Stir well.
  
• Take your 3 plates & plate up.

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