Hazelnut And Vegetable Crumble

Serves:

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
3/4 c Hazelnuts
-chopped or slivered
1 sm Onion; peeled and grated
1 Garlic clove; crushed
1/2 ts Dried thyme
-OR- herbes de Provence

Method:

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.