John Myers
Autumnal Raclette
The perfect autumnal raclette recipe with a picture and simple step-by-step instructions.
- 250 g Hokkaido pumpkin
- 250 gr Veal
- 500 g Raclette cheese
- 2 piece Figs fresh
- Green seedless grapes
- Blue seedless grapes
- 12 piece Waxy potatoes
- 100 g Thin slices of bacon
- Plum chutney from my KB
- Http://Www..De/Rezept/478157/Zwetschgen-Chutney.Html
- Raclette spice from my KB
- Http://Www..De/Rezept/465498/Racelette-Gewuerz-Bruno.Html
- 200 g Fresh boletus mushrooms
- 200 g Champion brown
- Peel and core the pumpkin and cut into small pieces. Then blanch in boiling water and then rinse in cold water
- Boil small potatoes
- Clean the mushrooms and cut them into strips, fry them separately and place them in separate dishes
- Cut the veal into small pieces and season with salt and pepper. Fry briefly
- Put the plum chutney on top of the veal and pour the cheese over it tastes great.
- Put everything on the table and now everyone can fill their pans as desired and then enjoy
- A bottle of wine with it and the convivial round is perfect
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