Recipe for Hazelnut And Vegetable Crumble

2.00	lb	Peeled, diced vegetables:
		-Carrots, Rutabagas,
		-Turnips, Onions, Celery
0.25	lb	Butter or vegan margarine
		Salt
		Freshly ground black pepper
1.00	c	Rolled oats
0.67	c	Hazelnuts
		-chopped or slivered
1.00	sm	Onion; peeled and grated
1.00		Garlic clove; crushed
0.50	ts	Dried thyme
		-OR- herbes de Provence

Instructions:
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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