Spinach and Broccoli Raclette
ready in 45 min.
- 16 ounces
Raclette Cheese (may substitute Brie; Swiss; Sharp Cheddar; Gouda; Gruyere)
- 1 head
Broccoli (cut into florets)
- 1 head
Cauliflower (cut into florets)
- 4 cups
- 3 cups
Mushrooms (caps wiped clean and sliced)
yellow tomatoes (sliced)
scallions (sliced including bottoms)
- ½ cup
dried cranberries (optional)
- ½ cup
slivered almonds (optional)
fresh eggs (optional)
- paprika (to taste)
- salt (to taste)
- peppers (to taste)
- parsley (for garnish)
Raclette grill required for this recipe. Vegetables can be prepared ahead of time.
Remove outer rind from cheese if necessary and thinly slice cheese. Cover with plastic wrap and refrigerate until ready to use.
Wash and peel potatoes. Boil for approximately 18 minutes until done. Drain and set aside.
Blanch broccoli and cauliflower for 1 to 1 1/2 minutes. until slightly softened but still crunchy. Transfer to a bowl of ice water until completely cooled. Drain and set aside.
Turn raclette grill on - preheat for two or three minutes. Place cooked potatoes on top of grill in a covered ovenproof bowl or sauce pan to keep warm.
Place vegetables in individual bowls or on a platter.
Each guest prepares their food as they wish. The vegetables can be roasted on the grill top if desired and then added into the raclette pan and topped with some melted cheese. If using eggs, omelets can be prepared by adding mushrooms, and desired vegetables. The individual raclette pan is filled with the egg mixture and placed under the raclette grill. When the mixture is partially cooked the other optional ingredients can be added along with your cheese topping. It takes 2 to 3 minutes for the cheese to reach a creamy consistency.
Transfer the vegetables from grill pan to individual plates, if desired. Season with paprika, salt, pepper and parsley, if desired.