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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