Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 medium-sized floury potatoes (100 g each) (e.g. Rooster potatoes)
  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 5 slices of lean bacon, cut in small pieces (100 g)
  • 6 carrots, peeled and cut in half lengthwise
  • ¼ turnip, peeled and diced
  • 500 ml cider or stock
  • 2 sprigs of fresh thyme, remove leaves before use
  • Handful of kale, shredded
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Preparation time: 20 MIN Cooking time: 35 MIN
  1. Cut the washed and unpeeled potatoes into small cubes of 1 cm.
  2. Heat the oil in a large pan and add the potatoes, leek and bacon for 3–4 minutes.
  3. Then add the carrots, turnip, cider, thyme and the cider or stock.
  4. Bring to the boil and allow to simmer for 15–20 minutes with the lid on.
  5. Add the kale a few minutes before the end of the cooking time and steam lightly.
  6. Serve in deep bowls.

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