Raclette Recipe
- 1kg/2lb 4oz Raclette cheese, or Fontal or Bagnes
- freshly ground black pepper
- cayenne pepper
- 500g/18oz carrots, peeled and grated
- 1 garlic clove, finely chopped
- 1 red onion, chopped
- 1 tbsp chopped flatleaf parsley
- 1 celeriac, peeled and grated
- 1 garlic clove, finely chopped
- 1 red onion, chopped
- 1 tbsp chopped chives
- 8 tbsp light olive oil or sunflower oil
- 2 tbsp wine vinegar
- 2 tsp Dijon mustard
- 2 tbsp mayonnaise, cream or crème fraÎche
- sea salt
- 1kg/2lb 4oz new potatoes, boiled or steamed in their skins and kept warm
- cornichons
- silverskin pickled onions
- pickled mushrooms
- salami or cured ham
- Prepare the cheese according to the instructions for your machine.
- For the carrot and celeriac salads, mix together the ingredients for each salad in large bowls. Whisk together the ingredients for the salad dressing and dress the salads.
- When you are ready to eat, heat the cheese according to the instructions for your machine. Diners should help themselves to the salads, potatoes and other accompaniments. Once the cheese has melted, scrape it over the potato and add pepper or cayenne pepper if desired. Keep going until you are full!
