Serves 6

Ingredients

• 2 medium carrots
  
• 2 beetroots
  
• 2 parsnips
  
• 1/2 swede
  
• 2 tbsp olive oil
  
• salt and freshly ground black pepper

For the sauce

• 25g/1oz Irish butter
  
• 25g/1oz plain flour
  
• 300ml/1/2pt milk
  
• 100g/4oz Carrigaline cheese
  
• 1 tbsp finely chopped fresh parsley

For the topping

• 100g/4oz Flahavan’s Irish Porridge Oats
  
• 100g/4oz Carrigaline cheese

Method

Peel vegetables and cut into even sized chunks. Place in a roasting tray, drizzle with olive oil and season.  Place in a pre-heated oven Gas 6 400F 200C for around 15 minutes until just softened when tested with the point of a knife, and caramelising round the edges.

At the same time, spread oats on a baking sheet and toast in the oven for around 5 minutes, until golden brown. 

For the sauce, melt butter in a pan and add flour.  Cook over gentle heat for a minute.  Remove from heat and gradually add milk, stirring.  Return to heat and continue cooking until thickened and smooth, still stirring.  Add 100g/4oz cheese and stir to melt.  Add parsley.  Season with salt and freshly ground black pepper

Place vegetables in a pie dish and pour over sauce.   Tip toasted oats into a bowl and add remaining cheese.  Sprinkle over vegetables.  Bake in a pre-heated oven Gas 6 400F 200C for around 15 minutes, or until top is crunchy and brown.