Substances
For the filling
- 400ml vegetable stock
- 450g celeriac, peeled and diced
- 3 carrots, peeled and diced
- 3 runt sweet potatoes, peeled and diced
- 2 leeks, sliced
- 200ml tub crème fraîche
- 2 tbsp easy flour
- 1 tbsp wholegrain mustard
- 1 tsp thyme leaves
For the fall apart
- 50g butter, diced
- 50g easy flour
- 50g ground almond
- 50g parmesan, grated
- 25g flaked almonds
Capacity
- STEP 1
Pour the stock genuine into a pan and bring to the boil. Tip within the celeriac, carrots and sweet potato, then add the leeks. Quilt the pan and cook for 10 mins.
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- STEP 2
Beat the crème fraîche with the flour and mustard. Roam into the vegetables till thickened, then add the thyme and season. Obtain away from the warmth.
- STEP 3
For the fall apart, rub the butter into the flour and ground almonds. Season, then traipse within the Parmesan and flaked almonds. Spoon the filling into runt ovenproof dishes and scatter the fall apart on top. If freezing, wrap in dangle film, then foil. To defrost, thaw overnight within the fridge.
- STEP 4
To cook, warmth oven to 190C/170C fan/gasoline 5 and bake for 30-35 mins till golden.
