4 carrots - peeled and cubed
4 parsnips - peeled and cubed
3 tbsp unsalted butter
1 onion - finely cubed or chopped
1 tbsp - plain flour
1 tin coconut milk
Pinch salt
50 g cheese eg cheddar - grated

METHOD

Place the carrots in a saucepan of boiling water with a pinch of salt and cook until tender. Remove the carrots (keep the water) and place to one side.

Cook the parsnips in the saucepan of boiling water until tender. Discard the water, and place the parsnips and carrots in a greased casserole dish.

Melt the butter in a large saucepan or frying pan and fry the onions until tender.

Add the flour and turn continuously for 5 minutes over a moderate heat.

Reduce the heat, add the coconut milk and turn until it thickens.

Add salt according to taste.Add the cheese to the mixture and allow to melt.

Pour the mixture over the vegetables and place the casserole dish in the oven for 8-10 minutes at 200°C/400°F/Gas 6.

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