This wonderful Winter Vegetable Crumble is a hearty delight that is perfect for tea-time! The mustard, creme fraiche and thyme give it a wonderful flavour, while the crumble topping adds extra substance to a flavourful dish. It’s certainly one to try!
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
1 onion chopped
3 small potatoes, peeled and diced
2 leeks, sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme
50g butter, diced
100g plain flour
50g strong cheddar,grated
25g flaked almonds
1. Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and potato, then add the leeks. Cover the pan and cook for 10-15 minutes.
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.
3. For the crumble, rub the butter into the flour. Season, then stir in the cheese 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.
4. To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.