Peel and rinse the potatoes and cut into small pieces. Finely dice carrots, celery and parsley root, halve leek and cut first into strips, then into small squares. Dice onion, cut bacon into tender strips.
2. foam 20 grams of butter in a large frying pan and briefly sauté the leek in it, pour on a finger of water, season with salt, add the potato pieces, cook with the lid closed for about ten minutes until the potatoes are soft.
At the same time, in a second frying pan, fry the bacon until it is brown and crispy. Remove the grams with a slotted spoon and set aside. In the rendered bacon fat, sauté the onion until translucent, then add the diced vegetables with a sprig of thyme and a clove. Steam for about ten minutes, perhaps adding a little water. The vegetable cubes should not be soft. Finally, evaporate any remaining liquid, remove thyme and clove, season heartily with salt and pepper and juice of one lemon.
Drain the leek and potatoes through a sieve, drain well and put them together with the vegetable cubes and bacon greaves into a large bowl and mash with a potato masher (if necessary, a bottle will do) to a puree, which of course will not be smooth because of the vegetable pieces and the bacon, but also should not be smooth at all. Finally, mix with the usual
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