Raclette with buckwheat crunch

Raclette with buckwheat crunch

Total: 2 hr 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 993 kcal
, Fat: 66 g
, Carbohydrate: 38 g
, Protein: 58 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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Buckwheat crunch

1 tbsp olive oil
80 g buckwheat, soaked in water for approx. 2 hrs., drained
40 g walnut kernels, coarsely chopped
3 sprigs thyme, leaves torn off
2 pinches sea salt


800 g raclette cheese in slices (e.g. cave-aged)
1 tbsp birnel (pear syrup) or runny honey
500 g raclette potatoes
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How it's done

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Buckwheat crunch

Heat the oil in a frying pan. Fry the buckwheat over a medium heat for approx. 5 mins., stirring occasionally. Add the walnuts and thyme, cook for approx. 5 mins., season with salt. Set aside the buckwheat crunch.


Place the cheese slices in the raclette pans, add the buckwheat crunch, drizzle a little pear syrup over the top. Melt the cheese under a raclette grill for approx. 8 mins., serve with the potatoes.

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