• 3 small parsnips, peeled and finely sliced
• 2 medium beetroot, peeled and finely sliced
• 2 medium sweet potatoes, peeled and finely sliced
• 3 tbsp of coconut oil
For the Topping
• 150g (1 cup) cashews, soaked in water overnight
• 235ml (1 cup) water
• 2 cloves garlic peeled
• 2 tsp chopped fresh rosemary
• 2 tsp fresh thyme leaves
• A pinch ground nutmeg
• A generous pinch sea salt
• A generous crack black pepper
1 Preheat the oven to 200°C (Gas Mark 6, 400°F) conventional or 180°C (Gas Mark 4, 360°F) for fan assisted.
2 Layer the beetroot slices across the bottom of an oven proof dish (approx 20x30 cm) so that they overlap slightly. Place 1 tablespoon of coconut oil on top of the beetroot layer.
3 Layer the parsnip slices over the top of the beetroot layer. Add a tablespoon of coconut oil to the top of the parsnips.
4 Layer the sweet potato slices over the top of the parsnip layer and add the final tablespoon of coconut oil.
5 To make the cashew topping, add the cashews, garlic cloves and water to a blender and blend to a smooth consistency. Season generously with salt and pepper and add the nutmeg and fresh herbs. Blend again until you have a perfectly smooth sauce.
6 Pour the cashew sauce over the layered vegetables and place in the centre of the oven to bake for 45 minutes until golden and crisp on top.