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Roasted root vegetables and raclette cheese
Roasted root vegetables and raclette cheese

Roasted root vegetables and raclette cheese

Preparation 20 minutes
Cooking time 40 minutes
Servings 10 to 12 servings

Ingredients

  • 1 kg (2.2 lbs.) coloured or Nantes carrots, sliced length-wise
  • 1 kg (2.2 lbs.) parsnips, sliced length-wise
  • 680 g (1 1/2 lbs.) baby potatoes, cut in half
  • 454 g (1 lb.) Jerusalem artichokes, cut in half 
  • 4 shallots, quartered
  • 4 rosemary or thyme sprigs
  • 45 ml (3 tbsp.) olive oil
  • 45 ml (3 tbsp.) honey
  • Salt and pepper
  • 6 slices of Quebec raclette cheese


Persillade:

  • 15 ml (1 tbsp.) olive oil
  • 45 ml (3 tbsp.) parsley, finely chopped
  • 45 ml (3 tbsp.) dill, finely chopped
  • 45 ml (3 tbsp.) pumpkin seeds, toasted and chopped
  • 1 small garlic clove, minced
  • The zest from one lemon
  • Salt and pepper

Preparation

  1. Preheat the oven to 190 °C (375 °F).
  2. Arrange all the vegetables on a baking sheet, along with the thyme or rosemary.
  3. Drizzle with olive oil and honey.
  4. Season.
  5. Roast in the oven for approximately 40 minutes, or until vegetables are caramelized and tender.
  6. Top the vegetables with the raclette cheese.
  7. Quickly broil.


Persillade:

  1. Combine all the ingredients.
  2. Season.
  3. Drizzle the roasted vegetables with the persillade.
Availability in stores