Ultimate slow-cooked potatoes and carrots for your Easter roast

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Ultimate slow-cooked potatoes and carrots for your Easter roast

After all that pickled fish and those hot cross buns, Easter Sunday arrives and we get to feast on all things meaty. Clement Pedro shares a recipe for the ultimate slow-cooked potatoes and carrots to accompany 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.


Serves 4 as a side
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.

Clement Pedro Article by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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