Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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