• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hazelnut and Vegetable Crumble

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 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.

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