Brussels Sprouts Carrots Vegetables with Bacon

Clean the Brussels sprouts. Peel carrots and cut into slices. Peel onions and cut into eighths. Pluck and chop marjoram leaves. Cut bacon without gristle and pork rind into strips and fry in oil at low temperature.

Remove bacon pieces, drain on kitchen roll. Saute onions in the drippings until translucent.

Add Brussels sprouts and carrots and sauté. Season with a little salt and a good pinch of pepper and sugar. Pour vegetable stock, steam everything together with closed lid at low temperature for 10 min.

Later steam without lid for another 5 min. Add bacon and marjoram, heat briefly and bring to the table.

Serve with boiled, peeled potatoes and a well chilled aquavit.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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