Raclette with Marinated Meat and Vegetables Recipe | Yummly

Raclette with Marinated Meat and Vegetables

VICE
33Ingredients
90Minutes
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Ingredients

US|METRIC
  • 900 grams fingerling (red, white, or gold potatoes, thin- skinned and golf ball– size)
  • 3 tablespoons kosher salt
  • 900 grams raclette cheese
  • 2 jars pickles (or 8 ounces from the olive bar cornichon)
  • 250 milliliters extra virgin olive oil
  • 70 grams garlic (whole cloves)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons herbes de provence (or thyme leaves)
  • 1 bay leaf (fresh preferred but dried works)
  • 1 teaspoon crushed red chile flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 450 grams skirt steak (or flank, hanger, thinly sliced)
  • 450 grams kielbasa (or bratwursts, nothing too spicy, cut into rounds)
  • 2 tablespoons apple cider vinegar
  • 60 milliliters extra virgin olive oil
  • 2 teaspoons finely minced shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon honey
  • 2 tablespoons kosher salt
  • 2 leeks (large, roots and dark green tops trimmed off, halved lengthwise, cut into 3-inch-wide segments, and well rinsed)
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 450 grams cremini mushrooms (halved)
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 450 grams red bell peppers (cored, seeded, and cut into 1-inch strips)
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