| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
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 |
|
Onion, peeled and grated |
| 1 |
|
Garlic clove, crushed |
| 1/2 |
t |
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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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