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. Source: The Complete Vegetarian Cuisine by Rose Elliot ISBN: 0 394 57123 1 Typed for you by Karen Mintzias