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Roasted vegetables with raclette cheese
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 581
  • Fat about 31g
  • Carbohydrates about 44g
  • Protein about 28g
This is needed
This is needed for 4 people
Vegetables
  • 800 g raclette potatoes, cut into segments
  • 200 g carrots, sliced
  • 300 g squash (e.g. butternut or Muscade), diced
  • 200 g raw beetroots, cut into segments
  • 2 red onion, cut into segments
  • 2 sprigs rosemary
  • 200 g celeriac, diced
  • 2 tbsp olive oil
  • a little pepper
  • 1 tsp sea salt
Cheese and final cooking
  • a little sweet paprika
  • 8 slices raclette cheese, halved lengthwise
  • a little pepper
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And that's how it's done
And that's how it's done
Vegetables
Mix the potatoes with all the other ingredients in a bowl, arrange on an oven tray lined with baking paper. Roast for approx. 45 mins. in the centre of an oven preheated to 200°C.
Cheese and final cooking
Remove the tray and divide the cheese over the vegetables. Return to the oven for approx. 10 mins. Remove, season.