Pea, carrot and potato stew

The following dishes are necessary for this recipe:

• Make a vegetable stock or white stock.
• Chop the onion and leek into brunoise.
• Chop the carrots and potatoes into cubes.
• Method for the peas: sauté the onion and leek starting with the hardest first (first onion and then leek). Once the vegetables are sautéed you can thicken the dish using a little flour, but this is optional. Add the peas and carrots chopped into cubes (you need to parboil them previously, but the peas could be added raw), then add the vegetable stock or white stock, let the peas stew until they're done and finally add salt if required.
• Parboil the potatoes chopped into cubes: first whiten and then fry.

HOW TO SERVE

• Place the peas on a tray and then distribute the bacon cubes and the parboiled potatoes on top.
• Heat up in the oven.