Beet Crumble
Beet Crumble
Ingredients
- 5 cups (1.25 litres) raw beets, peeled and cubed (see note)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 3/4 cup (180 ml) chicken broth
- 1/2 teaspoon (2.5 ml) fresh thyme, chopped
- Salt and pepper
- 1/4 cup (60 ml) flour
- 1/3 cup (75 ml) butter, softened
- 1/3 cup (75 ml) hazelnuts, coarsely chopped
- 1/4 cup (60 ml) grated Parmesan cheese
- 1/3 cup (75 ml) rolled quick oats (oatmeal)
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a skillet, cook the beets, onion and garlic in the butter for about 5 minutes. Season with salt and pepper. Pour into a 25 x 18-cm (10 x 7-inch) baking dish.
- Add the broth and thyme.
- In a bowl, combine the topping ingredients. Spread over the beets. Bake until the beets are tender, about 1 hour and 20 minutes.
Beet Crumble