350g/12oz carrots (4 medium), cut into 2cm/¾in chunks
350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks
150–200g/5½–7oz fresh young spinach leaves
65²µ/2½´Ç³ú plain flour, plus extra for dusting
salt and black pepper
2 tbsp olive oil
40²µ/1½´Ç³ú cheddar, finely grated