Carrot and bacon purée

1. Peel 2 garlic cloves. Peel and wash 500 g potatoes and 400 g of carrots. Cut potatoes into pieces and slice the carrots. Cook for 20 to 25 minutes in salted boiling water with garlic.

2. In a skillet, cook bacon for 5 minutes and set aside

3. Drain the vegetables, put in a bowl, mash with a fork or a potato masher (not with a food processor).

4. Add the bacon and diced butter. Let melt. Stir in 20 cl whipping cream and grate the nutmeg. Salt and pepper, combine well.

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