Cheese and Vegetable Raclette

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Cook the pasta also in plenty of boiling salted water for about 12 minutes. Meanwhile clean and wash the cauliflower, broccoli and carrots. Cut the carrots diagonally into thick slices. Divide the cauliflower and broccoli into florets. Cook the cauliflower and carrots in boiling salted water for 8-10 minutes.

2. 2

   After 5 minutes, add the broccoli and cook with the cauliflower. Drain vegetables on a sieve and let them cool down. Pour pasta on a sieve as well, rinse under cold water and drain. Drain potatoes, rinse under cold water and peel. Cut the potatoes into thick slices. Clean, wash and slice the tomatoes, zucchini and mushrooms. Mix cream cheese, sour cream, milk and Gouda, except for one tablespoon. Season to taste with salt and pepper and place in a bowl. Sprinkle with remaining Gouda and garnish with parsley. Arrange vegetables and raclette cheese on a large platter. Place the pasta and potatoes in bowls.

3. 3

   Clean, wash and slice the tomatoes, zucchini and mushrooms. Mix cream cheese, sour cream, milk and Gouda, except for one tablespoon. Season to taste with salt and pepper and place in a bowl. Sprinkle with remaining Gouda and garnish with parsley. Arrange vegetables and raclette cheese on a large platter. Place the pasta and potatoes in bowls. Arrange all ingredients around a raclette machine with 8 pans. If necessary add some spices like pepper, curry, paprika or dried herbs of Provence

Nutrition Facts

KCAL
840 kcal

CARBS
45 g

FATS
51 g

PROTEINS
51 g