Ultimate slow-cooked potatoes and carrots for your Easter roast

Try these slow-cooked potatoes and carrots to go with all those delicious meat dishes – they take a little time but are so worth the effort. It sounds simple enough, but if you’ve never tried this method of cooking vegetables you’re in for a treat.

SLOW-COOKED POTATOES AND CARROTS

Serves 4 as a side
Easy
Great value
Preparation: 15 minutes
Cooking: 35 minutes

Woolworths pink fir potatoes 350 g, halved lengthways
Woolworths baby rainbow carrots 200 g, halved lengthways
fresh thyme 1 sprig
garlic 2 cloves, crushed
chicken stock 1 cup
butter 2T

1 Place the potatoes and carrots in a pan, cut side down. Add the thyme, garlic and chicken stock.
2 Add the butter and enough water to just cover the potatoes. Cover the vegetables with slightly dampened baking paper.
3 Place the pan over a medium heat and cook for 15–20 minutes, or until just tender. Remove from the heat.
4 Allow to cool slightly, then use a spatula to carefully lift the potatoes and carrots from the pan revealing the caramelised cut side of the vegetables. Serve immediately with any roast or in a warm salad.