How To make Hazelnut & Vegetable Crumble
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
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Fine dining tomato dish
Hey guys! Today we're making a delicious tomato dish. It's a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream. All great recipes, so enjoy guys!
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French Plums Cake With Hazelnut Crumble | Recipe | EN
French plums and hazelnut, this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert. French plums include Reines-Claudes, Mirabelles, Quetsch plums, Ente plums, and many more besides. You can find many different colors for a rainbow cake!
How To Make Vegetable Crumble | Baked Vegetables
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How To Make Vegetable Crumble | Baked Vegetables
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Fish Crumble Pie Recipe - Sorted
Want to make a fish pie but don't want to spend lots of time in the kitchen? We've got a great recipe without the fuss of making mashed potato or a white sauce.
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