Roasted vegetables with raclette cheese

Roasted vegetables with raclette cheese

Total: 1 hr 25 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 581 kcal
, Fat: 31 g
, Carbohydrate: 44 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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800 g raclette potatoes, cut into segments
300 g squash (e.g. butternut or Muscade), diced
200 g raw beetroots, cut into segments
200 g carrots, sliced
200 g celeriac, diced
2 red onions, cut into segments
2 sprigs rosemary
2 tbsp olive oil
1 tsp sea salt
a little pepper

Cheese and final cooking

8 slices raclette cheese, halved lengthwise
a little sweet paprika
a little pepper
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How it's done

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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.

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