Colorful vegetable pot with bacon

Name: Colorful vegetable pot with bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Carrots; 1 collar Spring onions; 1-2 TABLESPOONS Vegetable broth; 150 g smoked; 7-10 Tbsp streaky bacon; 1 (425 ml) Can; 7-10 Tbsp Corn grains; 150 g frozen peas; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some splashes; 7-10 Tbsp Worcester sauce; 7-10 Tbsp (e.g. Parmesan)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Carrots
1 collar Spring onions
1-2 TABLESPOONS Vegetable broth
150 g smoked
7-10 Tbsp streaky bacon
1 (425 ml) Can
7-10 Tbsp Corn grains
150 g frozen peas
7-10 Tbsp salt, white pepper
7-10 Tbsp some splashes
7-10 Tbsp Worcester sauce
7-10 Tbsp (e.g. Parmesan)

Directions

1
Peel, wash and slice the carrots. Clean, wash and chop spring onions
2
Bring 1 l water to the boil in a pot. Stir in the stock. Add bacon and let everything simmer covered for about 20 minutes. Add the carrots and spring onions after about 10 minutes and finish cooking
3
Add frozen peas to the vegetable pot about 5 minutes before the end of the cooking time. In the meantime drain the corn
4
Remove the bacon and cut into small pieces. Put it back into the stew. Add corn and heat up briefly. Season with salt, pepper and Worcester sauce. Serve in a tureen. Finely slice or grate the cheese