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cooked.gael
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Heat oven to 180°C fan | Grease a 22cm round baking dish
Peel parsnips, sweet potatoes and beetroot. Using a mandoline, slice into 1–2mm rounds. Pat beetroot slices very dry. Grate garlic and finely chop herbs.
Whisk together plant-based cream, nooch, garlic, Dijon, nutmeg, salt and pepper.
Starting at the outside of the dish, stand the veg slices upright, alternating as you go. Keep spiralling until the dish is full. Pour over the cream mixture.
Cover tightly with foil and bake for 30 minutes.
Mix panko, olive oil, herbs, garlic powder, nooch, salt and pepper.
Remove foil, scatter over the panko topping and return to the oven uncovered for 20 minutes until golden, bubbling and tender.
Leave to stand for 10 minutes, then serve proudly.