Silverbeet stalk gratin recipe | Gourmet Traveller

Name: Silverbeet stalk gratin recipe | Gourmet Traveller
Ingredients: Stalks from 1 bunch of silverbeet, cut crossways into 4cm lengths (reserve leaves for another use, such as silverbeet rolls); 50 gm butter; 2 golden shallots, finely diced; 40 gm plain flour; 300 ml milk; 40 gm ( ⅓ cup) grated cheddar; 2 tsp Dijon mustard; ¼ tsp finely grated nutmeg; ⅓ cup (25gm) coarse sourdough breadcrumbs from day-old bread; 2 tbsp olive oil; Parmesan, for grating

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Silverbeet stalk gratin recipe - Preheat oven to 220°C. Blanch silverbeet stalks in a large saucepan of salted water until just tender (5 minutes).

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Ingredients

Stalks from 1 bunch of silverbeet, cut crossways into 4cm lengths (reserve leaves for another use, such as silverbeet rolls)
50 gm butter
2 golden shallots, finely diced
40 gm plain flour
300 ml milk
40 gm ( ⅓ cup) grated cheddar
2 tsp Dijon mustard
¼ tsp finely grated nutmeg
⅓ cup (25gm) coarse sourdough breadcrumbs from day-old bread
2 tbsp olive oil
Parmesan, for grating