Creamy Beet Gratin With Pistachio Crumble Recipe

Ingredients

• 1 cup (240ml) whole milk
• 3/4 cup (170ml) heavy cream
• 1/4 cup (60g) crème fraiche
• 5 Morita chili peppers (see note)
• 1 1/4 teaspoon (5g) Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight
• 1/2 teaspoon (3g) freshly ground black pepper
• 2 pounds beets (about 6 medium) washed and scrubbed
• 2 teaspoons (6g) cornstarch
• For the Topping:
• 1/2 cup (50g) shelled, toasted, salted, chopped pistachio nuts
• 1/2 cup (25g) panko breadcrumbs
• 4 tablespoons (60g) melted unsalted butter
• 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt use about half by volume or the same by weight

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