Wintry vegetable crumbles

6 servings 600 kcal or less celeriac cobbler crumb topped crumble entertaining freeze ahead freeze ahead for friends mains make ahead over an hour parmesan veg bake vegetarian veggie bake veggies warm

N/A

Source

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

Method

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.

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.

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.

To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.