- 800 g carrots
- 1 kg swede
- 120 g salted butter
- 1 level dessertspoon salt
- ½ tsp white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and dice carrots and swede, making sure they are both of a similar size to maintain even cooking. Place the carrots and swede in a saucepan and cover with cold water. Add 1 level dessertspoon of salt. Bring to boil then turn down to a gentle simmer.
When the vegetables are tender, drain of excess water and using a fork, crush in the pan with the butter. Stir in white pepper, place in a bowl and serve with your favourite roast or slow braise.