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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Nasir Kochaye
[email protected]I love the vibrant color of this dish. It's so eye-catching.
min yoongi
[email protected]This recipe is a great way to use up leftover bread. I always have a loaf of bread that's about to go stale, and this is the perfect way to use it up.
Veronica WestX
[email protected]I'm allergic to cheese. Can I substitute something else for the cheddar in this recipe?
Anjum Mushtaq
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This recipe is a great option.
unalloyed Oyindamola
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy crumble topping.
Jano Dilbar
[email protected]I'm always looking for new ways to use beet greens, and this recipe is a great option. I love the combination of flavors and textures.
Ka Ko
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Samuel Iqbal
[email protected]I followed the recipe exactly, but my crumble topping didn't get as crispy as I would have liked. Any tips?
Apon Khan
[email protected]Meh.
Miguel Gutierrez
[email protected]I found the beet greens to be a bit too bitter for my taste. Maybe I'll try blanching them next time.
Ashok Gc
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ebube Emeka
[email protected]I was skeptical about this recipe at first, but I'm glad I gave it a try. The beet greens and cheddar were a surprisingly delicious combination.
Yaw Nsoah
[email protected]Not bad at all!
RP SAMIR
[email protected]This dish is a great way to use up leftover beet greens. I added some crumbled bacon to the topping for an extra savory flavor.
Michael Klein
[email protected]I'm not usually a fan of beet greens, but this recipe changed my mind. The crumble topping was the perfect complement to the slightly bitter greens.
Armando Netro
[email protected]Easy to follow. Tastes great!
Gabby Cruz
[email protected]This beet greens and cheddar crumble was a delightful surprise! The combination of earthy greens, sharp cheddar, and crispy breadcrumb topping was simply irresistible. I especially loved the vibrant color that the beet greens added to the dish.