Ingredients
450g carrots, thinly sliced diagonally
450g parsnips, thinly sliced diagonally
2 sweet potatoes, thinkly sliced diagonally
50g butter
125g Gruyere cheese, grated
175ml double cream
For the caramelised apples
15g butter
1 tbs light muscovado sugar
4 apples, peeled, cored and cut into wedges.
Method
Preheat oven to 160C fan/Gas 4. Grease a large shallow ovenproof dish. Layer the vegetables in the dish; dot each layer with the butter, season with salt and pepper and sprinkle with cheese (reserve some for the top). Pour 5 tbs of water over, cover loosely with foil and bake for 40 mins.
Make the caramelised apples; heat the butter in a frying pan, add the sugar and stir until dissolved. Toss in the apples and cook over a medium heat for 3-4 mins, stirring until golden.
Pour the cream over the vegetables, then spoon the apples on top. Sprinkle over the remaining cheese and bake for 30 mins more until the vegetables are tender and the topping is golden.