| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegan, Vegetarian, Main dish |
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 |
sm |
Onion; peeled and grated |
| 1 |
|
Garlic clove; crushed |
| 1/2 |
ts |
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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