Tuinmanspot

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100 gr doorregen rookspek
400 gr aardappelen
100 gr worteltjes
100 gr knolselderij
100 gr prei
100 gr ui
2 eetlepels fijngehakte peterselie
1 teentje knoflook
karwijzaad (kummel)
peper, zout
1/2 liter bouillon

Week de Römertopf minstens 15 minuten in koud water.
Snijd het spek in dobbelsteentjes en verdeel die over de bodem van de
Römertopf.
Schil de aardappelen en snijd ze in schijfjes.
Snijd de worteltjes en de knolselderij in schijfjes en de prei en de ui in
dunne ringen.
Vermeng de groenten met de peterselie en verdeel dit mengsel over het
spek.
Rasp het teentje knoflook boven de groenten fijn, kruid het gerecht met
karwijzaad, peper en wat zout en voeg de bouillon toe.
Schuif de Römertopf in de koude oven, stel de oven in op 250°C en
laat het gerecht in ± 2 uur gaar stoven.