A recipe for Hazelnut and Vegetable Crumble. Follow the simple recipe instructions for Hazelnut and Vegetable Crumble shared by other home cooking experts.
Ingredients
2 lb. Peeled, diced vegetables: Carrots, Rutabagas, Turnips, Onions, Celery1/4 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 Tsp. Dried thyme -OR- herbs 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 Tbs. 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
