Pre-heat the oven to 190°C/375°F/gas mark 5 and lightly grease an oven proof baking dish or individual ceramic pots if you prefer.
Place a pan of lightly salted water on to boil and cut the carrots, celeriac, butternut squash and sweet potato into cubes about 1.5cm². Simmer the vegetables for 5 minutes until just tender.
Drain the vegetables and tip into the casserole dish. Sprinkle the kale over the top.
Melt the butter in a saucepan over a medium heat. Add the flour and stir well. Gradually add the vegetable stock, stirring all the time until the sauce is smooth.
Add the creme fraiche and stir until the sauce is smooth again.
Add the garlic, nutmeg and season with salt and freshly ground black pepper. Pour the sauce over the top of the vegetables.
To make the crumble
Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the almonds, parmesan and rosemary.
Sprinkle evenly over the top of the vegetables and bake in the oven for 25 minutes.
Notes
Not all eating at the same time or in a hurry?This dish can be prepared ahead of time and kept in the fridge for 3 - 4 days. You can also re-heat individual portions.[nutrition-label]