Vegetable Raclette
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs Raclette Cheese (may substitute Brie; Swiss; Sharp Cheddar; Gouda; Gruyere)
- 8 small-medium potatoes
- 2 cups flat Green beans (trimmed)
- 4 cups Baby spinach
- 2 carrots (peeled and sliced julienne style)
- 2 red Bell pepper (seeds removed and cut into strips)
- 8 cherry Tomatoes
- salt (to taste)
- peppers (to taste)
- 1 loaf crusty Bread (sliced)
Product recommendation
Raclette grill required for this recipe. Vegetables can be prepared ahead of time.
Preparation
Kitchen utensils
1 Skillet, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Food processor, 1 Small knife, 1 Measuring cups
Preparation steps
1.
Remove outer rind from cheese if necessary and thinly slice cheese. Cover with plastic wrap and refrigerate until ready to use.
2.
Wash and peel potatoes. Boil for approximately 18 minutes until done. Drain and set aside.
3.
Blanch beans for 1 to 1 1/2 minutes. until slightly softened but still crunchy. Transfer to a bowl of ice water until completely cooled. Drain and set aside.
4.
Turn raclette grill on - preheat for two or three minutes. Place cooked potatoes on top of grill in a covered ovenproof bowl or pan to keep warm.
5.
Place vegetables in individual bowls or on a platter.
6.
When ready to serve each guest prepares their individual grill pans with the various vegetables topped with cheese slices. Slide the pans under the raclette grill until the cheese melts. It takes 2 to 3 minutes for the cheese to reach a creamy consistency.
7.
Transfer the vegetables from grill pan to individual plates. Season with salt and pepper. Serve with tomatoes and crusty bread.
