Heat two tablespoons of the oil in a large dutch oven over medium heat. Add the onion and sauté for 10 minutes or until softened and browning.
Add in the leek, turnip, swede, parsnip and thyme season generously then continue to cook stirring regularly for a further 8 minutes.
Stir in the brandy and mustard and cook for a further 2 minutes. Reduce heat to low-medium then add cider and deglaze the pan. Cover and allow to simmer for 45 minutes.
Uncover and stir in almond milk and apples. Simmer for a further 25 minutes. Season to taste and serve over roasted potatoes.
Meanwhile, preheat oven to 220°C. place the potatoes on a lined baking tray, drizzle with remaining oil and season generously with salt and pepper. Transfer to oven and roast for 30 minutes or until tender and golden brown.