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HAZELNUT AND VEGETABLE CRUMBLE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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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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