Cut the bacon into wide strips and fry in a saucepan in sunflower oil or other vegetable oil at low temperature.
Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Add to the bacon form with the ginger slices and fry leisurely.
Rinse the parsley, shake dry, pluck off the leaves and chop, add. Toss everything once and arrange on a platter or in a bowl.
Drizzle with the vinegar and sprinkle with sea salt.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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