Roast the carrots in the preheated oven for about 30 minutes, or until roasted. You can add a little bit of water if you want the carrots to cook quicker.
Cut the onion in small cubes and add them, with the bay leaf, clove, potatoes and carrots, to a cooking pan. Add some water, and bring this to a boil. Let this cook until everything is soft, which shouldn't take longer than 25-30 minutes.
In the meanwhile you can make the light gravy. Mix the cold stock with the cornstarch, and add the mixture to a pan. Bring this to a boil, while stirring, and cook until it has thickened. Add some fresh black pepper, and your sauce is ready!
Drain the potatoes, carrots and the onion, and remove the bay leaf and clove. Add the butter, salt, pepper and the milk. Mash this until creamy. If you prefer a softer puree, you can add extra milk.
When the carrots are done, you can add the butter and ginger syrup to the oven dish. Toss around until the carrots are glossy. Finish with a few salt flakes and parsley.