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🍽️ Autumn Raclette with Pumpkin Seed Dip

873 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• salt pinch
• pears 2 pcs.
• pickles 100 g
• figs 4 pcs.
• pumpkin seeds 40 g
• shallots 4 pcs.
• butter 3 tbsp
• balsamic vinegar, light 3 tbsp
• pepper, black ground pinch
• crème fraîche 100 g
• quark 20 % fat in Tr. 100 g
• Black Forest ham 200 g
• raclette cheese 400 g
• pumpkin seed oil 1 tbsp

Instructions

1. 1. Place the potatoes in a pot and cover them with salted water.
2. 2. Bring the water to a boil and cook the potatoes at medium heat for about 20 minutes until they are soft.
3. 3. Wash the pears thoroughly.
4. 4. Cut the pears into quarters and remove the core.
5. 5. Cut the pear halves into thin slices.
6. 6. Drain the gherkins in a sieve.
7. 7. Slice the gherkins into thin rounds.
8. 8. Wash the figs.
9. 9. Slice the figs.
10. 10. Roughly chop the pumpkin seeds.
11. 11. Halve the shallot and peel it.
12. 12. Dice the shallot roughly.
13. 13. Heat the butter in a frying pan over medium heat.
14. 14. Add the shallots to the pan and sweat them for about 5 minutes.
15. 15. Deglaze the shallots with vinegar.
16. 16. Let the mixture reduce slightly for about 2 minutes.
17. 17. Season the shallots with salt and pepper.
18. 18. Mix the crème fraîche and quark thoroughly in a bowl.
19. 19. Stir the chopped pumpkin seeds into the quark mixture.
20. 20. Season the pumpkin seed cream with salt and pepper.
21. 21. Drain the cooked potatoes.
22. 22. Let the potatoes cool down briefly.
23. 23. Peel the potatoes.
24. 24. Cut the potatoes lengthwise into quarters.
25. 25. Cut the ham in the middle.
26. 26. Wrap the potato quarters with the ham.
27. 27. Keep the wrapped potatoes warm.
28. 28. Fill the raclette pans with the wrapped potatoes.
29. 29. Add the gherkins to the pans.
30. 30. Add the vinegar shallots to the pans.
31. 31. Add the pear slices to the pans.
32. 32. Add the fig slices to the pans.
33. 33. Add some pumpkin seed cream to the pans.
34. 34. Top the filling with raclette cheese.
35. 35. Bake the raclettes in the hot raclette grill for about 5 minutes.
36. 36. Serve the finished raclettes on plates.
37. 37. Drizzle the dishes with pumpkin seed oil.
38. 38. Enjoy your meal!

Nutrition per serving

• kcal: 873
• Protein: 38 g · Fett/Fat: 53 g · Carbs: 64 g