4 large carrots
1 cup green peas
1 tablespoon chopped garlic
8 slices bacon, cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic clove, peeled and quartered
1 teaspoon dried basil
1/2 cup pimento-style sour cream
To peel, peel carrot tops from the potatoes. Juice and finely chop the potatoes, then add all water until softened. Toss generously with the juice.
Prepare the dressing by whisking together sour cream, cocoa mixture and chopped potatoes. Season to taste with salt and pepper. Serve immediately, garnishing with parsley and fresh basil.