Hazelnut and vegetable crumble Recipe

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Hazelnut and vegetable crumble

Artist:	_	Yield:	4
Categories:	Entrees, Exotic, Vegetarian	Rating:	0
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Ingredients:

2	lbs	Peeled, diced vegetables:
		-Carrots, Rutabagas
		-Turnips, Onions, Celery
1/4	lbs	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
1/2	tsp	Dried thyme
		-OR- herbes de Provence

Procedures:

1	Preheat the oven to 350°F.
2	Broil the vegetables in water to cover for 15-20 minutes, or until tender.
3	Drain, reserving the water.
4	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.
5	Add this puree to the rest of the vegetables.
6	Season to taste with salt and pepper.
7	Spoon the mixture into a shallow ovenproof casserole.
8	To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper.
9	Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs.
10	Sprinkle the crumble mixture evenly over the top of the vegetables.
11	Bake for 30-40 minutes, until topping is crisp and lightly browned.