for 4 person

To chop the vegetables

800 g	waxy potatoes, coarsely grated
300 g	squash, coarsely grated
200 g	raw beetroots, coarsely grated
200 g	carrots, coarsely grated
200 g	celeriac, coarsely grated
2 tbsp	olive oil
1 tsp	sea salt
a little	pepper

To bake

8 slice	raclette cheese (approx. 400 g)
a little	sweet paprika
1 tbsp	thyme leaf

How it's done

To chop the vegetables

In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven and scatter the cheese on top. Return to the oven and bake for approx. 10 mins. Remove, season. Sprinkle with thyme.

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