Ingredients

Method

For the mash:
• 8 whole turnips, peeled and quartered
• 400 g baby carrots
• 2 cloves garlic, crushed
• 4 bay leaves
• sea salt and freshly ground black pepper, to taste
• 1 litre full-cream milk
For the roast butternut:
• 2 large butternut, peeled, seeded and cut into chunks
• 2 T olive oil
• sea salt and freshly ground pepper, to taste
• 2–3 T honey
• 2–3 T vino cotto
• 1–2 T lime juice
For the creamy pink peppercorn sauce:
• 1 T olive oil
• 2 shallots, peeled and halved
• 2 cloves garlic, crushed
• 1 cup cream
• 2 T pink peppercorns, slightly crushed
• 1 T butter
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the mash, preheat the oven to 180°C. Place all the ingredients into a deep roasting tray, then pour over the milk. Poach in the oven for 1 hour, or until the vegetables are soft and cooked through,
stirring occasionally.

2. Remove the bay leaves from the tray, scoop out the vegetables and blend, using a little of the cooking liquid, until the mixture is the consistency of mashed potato. Adjust the seasoning and set aside.

3.While the vegetables are poaching, prepare the butternut. Place the butternut on a roasting tray, drizzle with olive oil and season. Bake at 180°C for 45–50 minutes, or until tender and golden.

4. Meanwhile, place the remaining ingredients for the butternut into a saucepan and bring to the boil, stirring until syrupy. Brush the warm glaze over the butternut for the last 5–10 minutes of cooking time.

5. To make the creamy pink peppercorn sauce, heat the olive oil in a saucepan and caramelise the shallots, cut side down, until golden. Add the garlic, cream and peppercorns. Simmer until the mixture has thickened slightly and coats the back of a spoon. Season to taste.

6. To serve, spoon the mash onto a platter and arrange the butternut on top. Serve the sauce on the side.