Creamy Vegetable Bake with Sweet Potato, Squash & Parsnips

Preheat the oven to 180C.

Peel and THINLY slice the sweet potato, pumpkin, parnsip, carrot and garlic.

Roughly chop the parsley and oregano.

Thinly slice the fennel.

In a frying pan add the butter and melt over medium heat. Add the garlic and stir.

Add the plain flour and stir to combine with the butter until it is a texture like that of wet sand.

Gradually whisk in the milk until it forms a rich and creamy bechamel sauce.

Season well with salt and pepper.

Stir through the fresh herbs.

In a baking dish, layer the sweet potato, pumkin, parsnip, fennel, carrot and onion, drizzling each layer with a little of the creamy bechamel sauce.

Add to the oven and cook until the vegetables are tender and the top is golden brown.

When the vegetables are tender and a fork easily passes through them distribute among serving plates.