"A soothing, rib-sticking dish for a cold autumn night," says Paulette Whitney.
- 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
- 1Preheat oven to 220°C. Blanch silverbeet stalks in a large saucepan of salted water until just tender (5 minutes). Drain and refresh in iced water, then drain well and transfer to a 2.5 litre ovenproof dish.
- 2Melt butter in a saucepan over low heat, add shallots and stir occasionally until soft and translucent (5 minutes). Increase heat to medium, add flour and cook, stirring, until sandy coloured (2 minutes). Gradually add milk and stock, stirring continuously until smooth and incorporated. Stir in cheddar, mustard and nutmeg, season to taste, then pour sauce over silverbeet stalks.
- 3Combine breadcrumbs with oil and sprinkle on top, grate a little parmesan on top then bake until golden and bubbly (20-25 minutes). Serve hot.
Drink suggestion: Old cabernet or merlot. Drink suggestion by Max Allen.