• Raclette (1/2 lb approx)
  • Root vegetables (carrots, beets, turnips, parsnips, potatoes, etc)
  • Olive oil
  • Salt & Pepper
  • Fresh thyme leaves
  • Blueberry 'Chups



  1. Wash, peel and dice root vegetables into large bite size pieces.
  2. In a large bowl, toss veggies with olive oil, salt, and pepper.
  3. Roast in a 400 degree oven for 45 min, or until browned with crisped edges
  4. Slice raclette into wide, 1/4 inch slices and place in a single layer in a non stick cast iron pan.
  5. Set oven to high broil, and place pan directly under broiler.
  6. Keeping an eye on the cheese, broil until bubbly and just browned on top. (Move pan under broiler as needed to melt cheese uniformly.)
  7. Arrange roasted veggies in a serving bowl. Pour melted cheese over veggies, then top with the fresh thyme and a drizzle of 'Chups.
Kori Hill