Hazelnut & vegetable crumble

Yield: 4 Servings

Measure Ingredient
2 pounds Peeled, diced vegetables: Carrots, Rutabagas, Turnips, Onions, Celery
¼ pounds Butter or vegan margarine
Salt
Freshly ground black pepper
1 cup Rolled oats
⅔ cup Hazelnuts chopped or slivered
1 small Onion; peeled and grated
1 Garlic clove; crushed
½ teaspoon Dried thyme OR- herbes de Provence

Preheat the oven to 350 F. Broil the vegetables in water to cover for 15-20 minutes, or until tender. Drain, reserving the water.

Blend about one-third of the vegetables with 2 tablespoons of the butter or vegan margarine and enough of the reserved water to make a puree in a food processor or blender.

Add this puree to the rest of the vegetables. Season to taste with salt and pepper. Spoon the mixture into a shallow ovenproof casserole.

To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper. Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs.

Sprinkle the crumble mixture evenly over the top of the vegetables.

Bake for 30-40 minutes, until topping is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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