1lb carrots-peeled and sliced
1lb parsnips-peeled and sliced
2 sweet potatoes-peeled and sliced
2 leeks-sliced
300ml double cream1
50ml vegetable stock
seasoning
Grated cheese and fresh breadcrumbs mixed
Layer the vegetables in a buttered dish, season well, mix the cream and stock and pour over the vegetables, place into the Everhot roasting oven with the shelf in the centre of the oven and cook until the vegetables are tender - approx 50 mins.
Sprinkle with the cheese and brown at the top of the roasting oven.