Raclette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 53 μg | (88 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 702 mg | (70 %) | ||
| Magnesium | 250 mg | (83 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 252 μg | (126 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Red paprika
- 1 Eggplant
- 2 Tomatoes
- 2 Zucchini
- 2 yellow paprika
- 1 bunch Thai asparagus
- 2 shallots
- 20 shrimp cleaned, ready to cook, peeled (except tail)
- 200 grams ham (sliced)
- 200 grams Raclette Cheese
- 2 Tbsps Basil (chopped)
- 2 Tbsps oregano (chopped)
- 2 Tbsps thyme (chopped)
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 1 garlic clove (finely chopped)
Preparation steps
Rinse and halve bell peppers and tomatoes, remove seeds and ribs, dice.
Rinse and trim eggplant, dice.
Rinse and trim zucchini, slice thinly.
Rinse and trim asparagus, cut into 5 cm (approximately 2 inches) long pieces.
Peel shallots and cut into thin rings.
Heat 3 tablespoons of oil in a pan and saute vegetables with herbs (except thyme) for a few minutes. Season with salt and pepper and place in a bowl.
Combine oil with thyme and marinate shrimp in the mixture. Heat oil in a pan and saute shrimp until ready.
Cut ham into small pieces.
Layer shrimp with vegetables in couple of raclette pans, layer ham and vegetables in other raclette pans and spread with cheese.
Broil under a hot broiler until cheese is melted, watching carefully. Serve with baguette.
