Wintry vegetable crumbles

IngredientsFor the filling400ml vegetable stock450g celeriac , peeled and diced3 carrots , peeled and diced3 small sweet potatoes , peeled and diced2 leeks , sliced200ml tub crème fraîche2 tbsp plain flour1 tbsp wholegrain mustard1 tsp thyme leavesFor the crumble50g butter , diced50g plain flour50g ground almond50g parmesan , grated25g flaked almondsMethodSTEP 1Pour the stock into…

Wintry vegetable crumbles

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Ingredients

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.

Recipe from Good Food magazine, November 2011

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