Raclette with Vegetables

Cut the root ends and the dark green leaf ends of the leek into small pieces. Rinse the leek thoroughly, pat dry and cut into rings as fine as possible.

Cut the tomatoes into slices and remove the green stalks. Arrange the tomato slices with the leek rings.

Cut the butter into flakes and arrange on a small plate. Pour the whipped cream into a dessert bowl. Cut the bacon into cubes and fry in a dry frying pan until crisp. Drain off the bacon grease and arrange the bacon cubes.

Grate the cheese and arrange in a separate bowl.

Place the raclette machine on the table and bake the whole wheat rolls on the cover plate of the machine.

Cover each raclete pan with leek rings. Season the leek rings a tiny bit with salt and season with pepper and drizzle 1-2 tsp of whipped cream over them. Pre-cook the leeks in the raclette oven for about 4 minutes.

Later, place tomato slices and bacon cubes on the leek and sprinkle with cheese. Put back into the raclette machine and bake until the cheese starts to brown.

Scrape the contents of the pans with the wooden spatula onto the dinner plates and eat with the rolls.

(Khb 12/97)

Our tip: Use bacon with a fine smoky touch!

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