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  Recipe Home » Vegetarian » Hazelnut & Vegetable Crumble
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  Hazelnut & Vegetable Crumble
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 277
Ingredients:
2 lb Peeled, diced vegetables: Carrots, Rutabagas, Turnips, Onions, Celery
1/4 lb 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
Instructions:
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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