Yield: 4 Servings
|2 pounds||Peeled, diced vegetables: Carrots, Rutabagas, Turnips, Onions, Celery|
|¼ pounds||Butter or vegan margarine|
|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