<-----googlescript--->

Hazelnut and Vegetable Crumble



  • Prep Time: N/A
  • Cooking Time: N/A

Hazelnut and Vegetable Crumble

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 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.


Ingredients:

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

Serves:

4 Servings
Flag as inappropriate