Name: Bacon rashers with Carrot-Ginger puree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 tsp Dried oregano; 1⁄2 tsp Sesame seed; 1⁄2 tsp Dried thyme; 1⁄4 tsp Celtic sea salt; 150 ml Water; 250 g Carrot; 0.5 cm Fresh ginger; 125 g Pumpkin

Sesame

Marinka Bil

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Lunch

Dinner

Paleo

Mash potato

Bacon rashers with Carrot-Ginger puree

 Slice the carrots and dice the pumpkin. 

 Heat a skillet over medium heat and fry the bacon on all sides until brown and crispy, about 20 minutes. In the last few minutes, sprinkle the bacon rashers on one side with thyme and oregano (do not turn the bacon rashers over afterwards, or the herbs will remain in the pan). 

 In the meantime, bring carrots, pumpkin, ginger and stock to a boil in a saucepan. Reduce heat to low as soon as it boils and cook for 10 minutes. 

 Drain the vegetables almost completely (leaving a little moisture in the pan), add ½ tsp salt and puree with a hand blender until coarse. 

 Divide the mash over 2 plates and add the bacon. Just before serving, sprinkle the pork belly with sesame seeds and some salt and pepper. 

Bacon rashers with Carrot-Ginger puree

Bacon rashers with Carrot-Ginger puree

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