Wintry vegetable crumbles

Ingredients

• 400ml vegetable stock
• 450g celeriac, peeled and diced
• 3 carrot, peeled and diced
• 3 small sweet potato, peeled and diced
• 2 leek, sliced
• 200ml tub crème fraîche
• 2 tbsp plain flour
• 1 tbsp wholegrain mustard
• 1 tsp thyme leaves
• 50g butter, diced
• 50g plain flour
• 50g ground almond
• 50g Parmesan, grated
• 25g flaked almonds

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