Preheat the oven to 200°C (gas 6). Cook the potatoes and carrots in a large saucepan of lightly salted, boiling water for 10 minutes.
Add the beans to the pan and cook gently for a further 5 minutes. Rub the butter into the flour, either in a bowl using your fingertips or in a food processor. Stir the cheese into the crumb mixture.
Drain the vegetables and toss them with the garlic, parsley and pepper to season. Tip into a large, greased baking dish or divide among four individual ovenproof dishes. Pour over the cream, then cover with the cheese crumble.
Bake for 30 minutes (20 minutes for individual dishes) until golden and crispy. Serve immediately.
Use any fresh vegetables of your choice, such as chopped curly kale or cauliflower or broccoli florets, precooked in boiling water. * The vegetable cooking liquid makes a delicious soup base; just add other vegetables and small pasta shapes.