1. Heat the oil in a saucepan, add the parsnips and fry until soft. 2. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes. 3. Combine the sauce ingredients, then add to the vegetables. 4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200?C/400F/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes. 5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill. Serve with pickled red cabbage.
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