Free Recipe Hazelnut and Vegetable Crumble
Recipe Type: Free Vegetarian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Hazelnut and Vegetable Crumble Recipe
2 lb Peeled, diced vegetables:
2/3 c Hazelnuts
-Carrots, Rutabagas,
-chopped or slivered
-Turnips, Onions, Celery 1
sm Onion; peeled and grated
1/4 lb Butter or vegan margarine
1 Garlic clove; crushed
Salt 1/2
ts Dried thyme
Freshly ground black pepper
-OR- herbes de Provence
1 c Rolled oats
Hazelnut and Vegetable Crumble Preparation
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. Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias
How Do You Cook Hazelnut and Vegetable Crumble?
If you know another way to cook Hazelnut and Vegetable Crumble please make a comment in the form below to help other free recipe users make the best of this free recipie.
Leave a reply to Hazelnut and Vegetable Crumble Recipe