| 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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