Raclette with buckwheat crunch

Total time: 2hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 993 Kcal, 58g Protein, 38g Carbohydrates, 66g Fat


  • Buckwheat crunch
  • 1 tbsp olive oil
  • 80 g buckwheat, soaked in water for approx. 2 hrs., drained
  • 40 g walnut kernels, coarsely chopped
  • 3 sprigs thyme, leaves torn off
  • 2 pinches sea salt
  • Raclette
  • 800 g raclette cheese in slices (e.g. cave-aged)
  • 500 g raclette potatoes
  • 1 tbsp birnel (pear syrup) or runny honey

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  • Buckwheat crunch

    Heat the oil in a frying pan. Fry the buckwheat over a medium heat for approx. 5 mins., stirring occasionally. Add the walnuts and thyme, cook for approx. 5 mins., season with salt. Set aside the buckwheat crunch.
  • Raclette

    Place the cheese slices in the raclette pans, add the buckwheat crunch, drizzle a little pear syrup over the top. Melt the cheese under a raclette grill for approx. 8 mins., serve with the potatoes.

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