Carrot and Kumara Bake

Carrot and Kumara Bake    serves 4

200g carrots
500g kumara
2 cups Bittersweet Mulled Apple Juice
Brown sugar
Butter
salt and pepper to taste

      Wash and peel carrots and kumara and cut into chunks keeping them in separate piles. Put mulled juice in pot with lid and add carrots. Cover, bring to boil and simmer 10 minutes. Add kumara, cover and simmer until all are soft. Let cool slightly for handling then drain off and SAVE juice. Mash carrots and kumara with a bit of butter and brown sugar and add enough juice to make a smooth consistency. Spoon all into a greased baking dish, dot with butter and bake at 180 for 15 to 20 minutes.

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