Veggie crumble

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

For the crumble:
50 g butter, diced
50 g plain flour
50 g ground almonds
50 g Parmesan, grated
25 g flaked almonds

Preheat the heat oven to 190C/gas 5

Bring the stock to the boil in a large pan, then tip in the celeriac, carrots and sweet potato and gently boil for 6 minutes. Then add the leeks. Cover the pan and simmer for a further 8 mins.

Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and dried herbs, taste and season well. Allow to cool a little.

For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the veggie filling into small ovenproof dishes (or a large one if you don’t have little ones) and scatter the crumble on top.

Bake for 30-35 mins until golden and serve. This is a great, easy veggie main or really different side dish for grilled meat main.

Original post with credits


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