For the filling
- 400ml vegetable stock
- 450g celeriac, peeled and diced
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 3 carrots, peeled and diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 small sweet potatoes, peeled and diced
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 200ml tub crème fraîche
- 2 tbsp plain flour
- 1 tbsp wholegrain mustard
- 1 tsp thyme leaves
For the crumble
- 50g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g plain flour
- 50g ground almond
- 50g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 25g flaked almonds
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.