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