Name: Wintry vegetable crumbles
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 400ml vegetable stock; 450g celeriac peeled and diced; 3 carrots peeled and diced; 3 small sweet potatoes peeled and diced; 2 leeks sliced; 200ml tub crème fraîche; 2 tbsp plain flour; 1 tbsp wholegrain mustard; 1 tsp thyme leaves; 50g butter diced; 50g plain flour; 50g ground almond; 50g parmesan grated; 25g flaked almonds

For the filling

400ml vegetable stock
450g celeriac
peeled and diced
3 carrots
peeled and diced
3 small sweet potatoes
peeled and diced
2 leeks
sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves

For the crumble

50g butter
diced
50g plain flour
50g ground almond
50g parmesan
grated
25g flaked almonds

Method

step 1
Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
step 2
Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
step 3
For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
step 4
To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.