Hazelnut & Vegetable Crumble
Hazelnut and Vegetable Crumble recipe
Yield
8 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
vegetables
peeled, diced |
|
| ¼ | pound |
butter
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
||
| 1 | cup |
rolled oats
|
|
| ⅔ | cup |
hazelnuts (filberts)
chopped or slivered |
|
| 1 | small |
onions
peeled and grated |
|
| 1 |
garlic cloves
crushed |
*
|
|
| ½ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
vegetables
peeled, diced |
|
| 113.4 | g |
butter
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
rolled oats
|
|
| 158 | ml |
hazelnuts (filberts)
chopped or slivered |
|
| 1 | small |
onions
peeled and grated |
|
| 1 | each |
garlic cloves
crushed |
*
|
| 2.5 | ml |
thyme
dried |
*
|
Directions
Preheat the oven to 350℉ (180℃). Broil the vegetables in water to cover for 15 to 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 purée in a food processor or blender.
Add this purée 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 to 40 minutes, until topping is crisp and lightly browned.
