Homemade carrot jumble

First wash the carrots and potatoes thoroughly and then peel them. I recommend using a good peeler, as this makes the work much easier. Then cut the carrots and potatoes into small cubes.

Next, dice the onions and fry them together with the bacon in a large pan until they are translucent and the bacon is crispy. I love the smell of frying bacon and onions - it fills the kitchen with such a cozy atmosphere!

Now add the carrots and potatoes to the pan and add the vegetable stock. Simmer over a medium heat for about 20 minutes. Check from time to time to see if they are soft. I like my carrots and potatoes a little al dente, but you can cook them as soft as you like.

When the carrots and potatoes are cooked, carefully mash them in the pan with a potato masher. Be careful not to turn everything into a mash - the mess should still have chunks.

Finally, add the butter and stir in well. Season the carrot medley with salt and pepper and sprinkle with chopped spring onions. The butter adds a touch of richness and the fresh spring onions provide a pretty color and delicious flavor.