Root vegetable crumble with cheesy topping

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This gorgeous, hearty crumble is the perfect autumn vegetarian dish and uses lots of tasty winter veg.

Ingredients

300g Chantenay carrots
500g peeled and cubed mixed root vegetables, e.g. parsnips, sweet potato, butternut squash, swede
1 onion, peeled and chopped
2tbsp olive oil
40g plain flour
40g butter
400ml milk
1tbsp chopped parsley
1tbsp crème fraiche
1tbsp horseradish
50g grated mature cheddar
50g wholemeal breadcrumbs
Sea salt and black pepper
Some grated nutmeg (optional)

Heat the oven to 180ºC/350ºF/gas mark 4-5. Heat a frying pan, add the olive oil and sauté the Chantenay carrots and the mixed root vegetables and onion for 4-5 mins, season with sea salt, black pepper and some grated nutmeg. Place in an ovenproof dish.
To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 min. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth.
Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 min, remove, then add the horseradish, crème fraiche, season well, and pour over the vegetable mixtures.
Mix together the cheese and breadcrumbs and sprinkle over the vegetables.
Bake in the oven for 30-40 mins so the vegetables are cooked and the topping is golden brown.