Recipe - Hazelnut And Vegetable Crumble

2 pound Peeled, minced vegetables:
Carrots, Rutabagas,
Turnips, Onions, Celery
One fourth pound Butter or vegan margarine
Salt
Freshly ground black pepper
1 cup Rolled oats
2/3 cup Hazelnuts
chopped or slivered
1 small Onion; peeled and grated
1 Garlic clove; crushed
One half teaspoon Dried thyme
OR herbes de Provence

Preheat the oven to 350 F. Broil the vegetables in water to cover for
1520 minutes, or until tender. Drain, reserving the water.

Blend about onethird 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 3040 minutes, until topping is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine by Rose Elliot ISBN:
0394571231 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini