BEET, GREENS AND CHEDDAR CRUMBLE
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fiery side, a squirt of sriracha does the trick. And if you or your family feel the need for meat to complete the meal, a side of grilled sausages would fill the bill beautifully.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
- Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
- Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
- Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
- When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 24 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 578 milligrams, Sugar 8 grams, TransFat 1 gram
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Gazmir Duka
[email protected]This dish is easy to make and it's perfect for a weeknight meal.
Benard Oduko
[email protected]I'm not a fan of beets, but this recipe was surprisingly good.
Charles Phillips
[email protected]I'm always looking for new ways to cook beets and this recipe is a keeper. I'll definitely be making it again.
Nazir Khan
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the cheesy crumble topping.
Saifeen Alif
[email protected]I made a few substitutions to the recipe and it still turned out great. I used spinach instead of beet greens and I added some diced bell peppers.
Mark Eubanks
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely recommend this recipe to others.
Babalola Hammad
[email protected]This dish is so easy to make and it's perfect for a weeknight meal. I'll definitely be making it again.
Noyon Paul
[email protected]I'm not a huge fan of beets, but this dish was surprisingly good. The crumble topping was the perfect complement to the sweet beets.
Tumelo Chadi
[email protected]This recipe is a great way to use up leftover mashed potatoes. I had some in my fridge that were starting to get old, and this dish was the perfect way to use them up.
Jose Kasule
[email protected]I'm always looking for new ways to cook beets and this recipe is a keeper. I'll definitely be making it again.
Jerry Franklin
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the cheesy crumble topping.
Vanessa Duiker
[email protected]I made a few substitutions to the recipe and it still turned out great. I used kale instead of beet greens and I added some diced carrots.
Adamohsnap productions
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely recommend this recipe to others.
Subhan Ayan
[email protected]This dish is so easy to make and it's packed with flavor. I'll definitely be making it again.
Tayab Tayab king
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor and texture.
Ikram Jan
[email protected]This recipe is a great way to use up leftover beet greens. I had some in my fridge that were starting to wilt, and this dish was the perfect way to use them up.
Ryan Wilson
[email protected]I'm not usually a fan of beets, but this dish changed my mind. The crumble topping was the perfect finishing touch.
cookie 337
[email protected]This beet greens and cheddar crumble was a delightful surprise! The combination of sweet beets, tangy greens, and sharp cheddar was irresistible.