Vegetarian Raclette

Ingredients

• 125 g polenta
• 350 ml vegetable broth
• 1 tbsp chopped parsley
• 1 onion
• 1 Garlic clove
• 1.5 tbsp butter
• 250 g mixed mushrooms (as desired)
• 500 g spinach
• 250 g carrots
• Salt
• Pepper (freshly ground)
• 1 small eggplant
• 1 tbsp Olive Oil
• 100 g Sour cream
• 800 g raclette cheese (in thicker slices)
• 3 bunches radishes
• 3 tbsp sour cream
• 2 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash, trim and slice radishes thinly or shave them.

2. 2.

   Whisk sour cream with vinegar, season with salt and pepper, then fold in radishes and parsley.

3. 3.

   Bring polenta to a boil with broth, simmer for about 10 minutes while stirring. Stir in parsley. Spread polenta into a shallow pan to about 1 cm thickness, let cool, then cut into small rectangles.

4. 4.

   Peel onion and garlic, finely dice them, and sauté in 1 tbsp butter until translucent.

5. 5.

   Wash and trim vegetables. Slice mushrooms thinly, sauté with half the onions. Blanch spinach in boiling salted water, season with remaining sautéed onions, salt, pepper, and nutmeg. Cut carrots into fine strips and sauté in remaining butter, seasoning lightly with salt.

6. 6.

   Preheat oven to 220°C. Wash, trim eggplant, slice it, and arrange on a baking sheet.

7. 7.

   Mix olive oil with a pinch of salt and pepper, brush over eggplant slices, then roast in the hot oven until browned, turning once.

8. 8.

   Whisk sour cream until smooth. Slice cheese into rounds. Arrange everything separately on plates.

9. 9.

   Add desired ingredients to raclette pans, top with cheese, and melt in the raclette appliance for 6–8 minutes.