Hazelnut And Vegetable Crumble

Servings: 4
Ingredients:

2 lb Peeled, diced vegetables:
-Carrots, Rutabagas,
-Turnips, Onions, Celery
1/4 lb Butter or vegan margarine
Salt
Freshly ground black pepper
1 c  Rolled oats
2/3 c  Hazelnuts
-chopped or slivered
1 sm Onion; peeled and grated
1    Garlic clove; crushed
1/2 ts 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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