Beet, Greens and Cheddar Crumble
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • pound medium beets
  • sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
  • garlic cloves, peeled
  • teaspoon black peppercorns
  • Kosher salt and black pepper
  • pounds beet greens, Swiss chard or a mix of both
  • tablespoons cold unsalted butter, more for greasing pan
  • grams all-purpose flour (1 1/3 cups)
  • cups milk
  • ounces sharp Cheddar, grated (2 1/4 cups)
  • tablespoons English mustard powder, to taste
  • teaspoon Worcestershire sauce
  • teaspoon Tabasco sauce, more as needed
  • grams rolled oats (1/4 cup)
  • grams toasted hazelnuts, chopped (3 tablespoons)
  • teaspoons grated Parmigiano-Reggiano
  • teaspoon freshly grated nutmeg

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