Title: Hazelnut and vegetable crumble
 Categories: Vegan, Vegetarian, Main dish
      Yield: 4 servings
 
      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.