Raclette bowl
Main Preparation 10 minutes
Service 4 people
Difficulty 2/10
Ingredients
- 800g new potatoes
- 600g rainbow carrots
- Flower of salt and 5-pepper mix
- 400g Morbier cheese
- 12 slices viande des grisons (air-dried beef)
- 8 thin slices cooked ham
- 2 handfuls mixed salad leaves
- Condiments to taste (pickled gherkins, pickled onions, capers, etc.)
Preparation
- Wash and gently brush the new potatoes and cut them in half.
- Add a dash of oil to a hot frying pan and gently fry the potatoes for about 30 mins until the skin is toasted and the flesh tender.
- Steam the rainbow carrots. The cooking time will depend on the method.
- Cut the Morbier cheese into 12 equal slices.
- Present your dish in a large bowl: roll up the slices of air-dried beef, place the thinly sliced ham alongside, add the potatoes and carrots. Melt the cheese in a frying pan or microwave and pour over the top.
- Season with a pinch of freshly ground 5-pepper mix and flower of salt and accompany with a few mixed salad leaves.