Peel and chop the carrots, parsnips, swede and sweet potato into 1cm cubes. Cook in boiling salted water for 4 minutes, then drain and steam dry in a colander for a minute. Heat 1 tsp oil in a non-stick frying pan and fry the veg for 5-10 minutes until golden and the edges are getting crisp. Add the onion, fry for another minute, then add the garlic. Season really well, and stir in the parsley. Divide between plates, top with a poached egg and serve with chilli sauce, if you like.