Hazelnut and Vegetable Crumble
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 -chop...
Ingredients
- 2lbpeeled, diced vegetables:
- 2/3cup hazelnuts
- 1garlic clove; crushed
- 1/2tsp dried thyme
Directions
- 1
2 lb Peeled, diced vegetables: -Carrots, Rutabagas, -Turnips, Onions, Celery 1/4 lb Butter or vegan margarine Salt Freshly ground black pepp
- 2
peeled and grated 1 Garlic clove
- 3
crushed 1/2 ts Dried thyme -OR- herbes de Provence Preheat the oven to 350 F
- 4
Broil the vegetables in water to cover for 15-20 minutes, or until tender
- 5
Drain, reserving the water
- 6
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
- 7
Add this puree to the rest of the vegetables
- 8
Season to taste with salt and pepper