Title: Hazelnut and Vegetable Crumble
Categories: Vegetarian
Yield: 4 Servings

2	lb	Peeled, diced vegetables: Carrots, Rutabagas, Turnips, Onion
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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