Hazelnut and vegetable crumble
4 servings
Ingredients
| Quantity | 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 |
Directions
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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