Hazelnut and vegetable crumble
Vegan Vegetarian Vegetables
Last updated 6/12/2012 1:02:21 AM. Recipe ID 25895. Report a problem with this recipe.
Title: Hazelnut and vegetable crumble
Categories: Vegan, Vegetarian, Main dish
Yield: 4 servings
2 lb Peeled, diced vegetables:
-Turnips, Onions, Celery
1/4 lb Butter or vegan margarine
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
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.
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