Raclette with buckwheat crunch

Name: Raclette with buckwheat crunch
Prep time: 20 min
Total time: 140 min
Yield: 4
Cuisine: Raclette
Ingredients: 80 g buckwheat; 800 g raclette cheese in slices; 40 g walnut kernels; 500 g raclette potatoes; 1 tbsp birnel (pear syrup); 1 tbsp olive oil; 2 pinch sea salt; 3 sprig thyme

main dish Raclette winter

Total: 2 hr 20 min. | Active: 20 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 4 person

Buckwheat crunch
1 tbsp	olive oil
80 g	buckwheat, soaked in water for approx. 2 hrs., drained
40 g	walnut kernel, coarsely chopped
3 sprig	thyme, leaves torn off
2 pinch	sea salt

Raclette
800 g	raclette cheese in slices (e.g. cave-aged)
1 tbsp	birnel (pear syrup) or runny honey
500 g	raclette potatoes

How it's done

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.

Raclette

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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