Roasted vegetables with raclette cheese
Ingredients
for 4 person
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 | carrot, sliced |
200 g | celeriac, diced |
2 | red onions, cut into segments |
2 sprig | rosemary |
2 tbsp | olive oil |
1 tsp | sea salt |
a little | pepper |
8 slice | raclette cheese, halved lengthwise |
a little | sweet paprika |
a little | pepper |
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.
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