• 1 small onion, finely diced
• 1 clove garlic, crushed
• 15 ml/1 tbsp vegetable oil
• 225 g/8 oz celeriac, peeled and diced into 1 cm/½ in cubes
• 225 g/8 oz sweet potato, peeled and diced into 1 cm/½ in cubes
• 225 g/8 oz parsnip, peeled and diced into 1 cm/½ in cubes
• 225 g/8 oz fresh beetroot (beet), peeled and very thinly sliced
• 175 ml/6 fl oz/¾ cup milk
• 5 ml/1 tsp ground nutmeg
• 175 ml/6 fl oz/¾ cup double (heavy) cream
• salt and ground black pepper
• rocket (arugula) salad with a mustard dressing, to serve

For the quinoa and cheese crust

• 175 g/6 oz/1 cup cooked quinoa
• 75 ml/5 tbsp grated Parmesan cheese
• 5 ml/1 tsp mixed dried herbs
• ground black pepper

1. Heat the oven to 190°C/375°F/Gas 5. In a large pan, soften the onion and garlic in the vegetable oil over medium heat for 3-4 minutes. Add the celeriac, sweet potato and parsnip and fry on medium heat for a further 3-4 minutes.
2. Add the milk to the pan, together with the nutmeg and seasoning, stir and then bring the milk to the boil. Cover, lower the heat and simmer for 7–8 minutes, until the vegetables are beginning to soften.
3. Stir the cream into the vegetables, then transfer to a shallow ovenproof dish and spread out evenly. Arrange the beetroot slices in a layer on top.
4. Make the quinoa and cheese crust by mixing together the ingredients in a bowl, with a good grinding of black pepper. Spread this evenly over the top of the beetroot layer.
5. Cover the dish with foil and bake in the oven for 20-25 minutes, until the vegetables are soft. Remove the foil and bake for a further 15 minutes to allow the crust to become crisp and golden.
6. Serve with a peppery rocket salad with a mustard dressing to contrast with the rich, creamy bake.