METHODCut the bacon into sticks and place in a large saucepan along with the butter and onions.
Cook over a moderate heat for 5 minutes then add the carrots, potatoes and stock.
Bring to a gentle simmer and season well with some salt and pepper.
Cover with foil and cook for about 15 minutes or until the potatoes are tender.
Sprinkle with the parsley before serving.
For floury potato varieties like Original Rooster, you can stop them from breaking up by first boiling them in cold water and simmering gently.
Serves: 4
Preparation: 3 mins
Cooking: 20 mins
500g Original Rooster Potatoes
1 large onion (peeled and diced)
2 large carrots (peeled and cut into 2cm long sticks)
750ml chicken stock
1 tbsp butter
1 tbsp chopped parsley
6 thick slices of smoked bacon
Salt and pepper