A cheesy Swiss raclette normally involves a spread of dried and cured meats. Make raclette fun for vegetarians, too, with this recipe!
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6 new potatoes
6 potatoes, cut into chunks
1 broccoli, cut into florets
3 or 4 carrots, peeled and cut into rounds
1 tablespoon olive oil, or as needed
1 green pepper, cored and cut into strips
1 punnet mushrooms
1kg raclette cheese (about 175g per person), sliced
6 large plum tomatoes, quartered
Method Prep:15min › Cook:30min › Ready in:45min
Bring a small amount of water to the boil in a saucepan, and place a steaming basket inside. Place the new potatoes, potatoes, broccoli florets and carrot rounds in the basket, cover and steam until tender, about 20 minutes. Set aside.
Heat the olive oil over medium heat in a large frying pan, and cook and stir the green pepper and mushrooms until lightly golden, about 5 minutes. Set aside.
Preheat a raclette grill, and serve the raclette cheese on a plate, ready for each person to grill. Serve the warm vegetables and tomatoes on a platter alongside.