2 pounds new or fingerling potatoes
½ cup rice or sherry vinegar
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon ground black pepper
2 tablespoons chopped fresh thyme
1 cup frozen peeled pearl onions, thawed
3 red bell peppers, cored and sliced
1 pound green beans, trimmed
12 ounces small button mushrooms
4 ounces prosciutto
4 ounces dry salami, sliced
1 pound cooked, peeled shrimp
½ cup marinated artichokes
½ cup gherkins or cornichons
2 pounds raclette cheese, sliced
Heat the oven to 200 degrees.
For the potatoes: Fill a large pot with the potatoes and enough salted water to cover them by 1 inch. Bring to a boil over medium-high and cook for 15 minutes, or until tender when pierced with a fork. Drain the potatoes, then return them to the pot, cover and place in the oven to keep warm.
For the vegetables: While the potatoes are cooking, start the vegetables. In a medium saucepan over medium-high heat, bring the vinegar, sugar, salt, paprika and black pepper to a boil, stirring to dissolve the sugar and salt.
In a large bowl, combine the thyme, onions, red peppers, green beans and mushrooms. Pour the hot vinegar mixture over the vegetables then set aside, stirring occasionally, for 20 minutes.
To serve: Follow the product directions for heating and using your raclette grill. Use a slotted spoon to transfer the marinated vegetables to a platter. Arrange the potatoes and other accompaniments in bowls or on plates at the table. Guests can heat their vegetables on the top of the grill and melt their cheese using the grill’s broiler according to product directions. Top potatoes with the vegetables and melted cheese.
Nutrition values per serving: 730 calories, 40 g fat (23 g saturated), 41 g carbohydrates, 7 g fiber, 10 g sugar, 55 g protein, 215 mg cholesterol, 1370 mg sodium.
Alison Ladman for The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.