Boil or steam the carrots and swede together for 12-15 minutes until soft (when checked with the tip of a sharp knife).
4 carrots, 1 swede
Drain the carrots and swede and add them back to the pan with the other ingredients (except the parsley).
2 tablespoon olive oil, a pinch of salt and pepper, a small grinding of nutmeg
Use a table knife to chop the ingredients against the bottom and sides of the pan and mix together well.
Serve in a dish sprinkled with chopped parsley.
1 tablespoon chopped fresh parsley
Notes
Save the cooking water for use in sauces or soups so that you still get any vitamins that have leached into the water.
To vary the recipe, you could add different herbs (tarragon or chervil would work really well) or you could mash the vegetables together instead of chopping.