Raclette - Corn and Green Bean Stew with OreganoTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: Very fast - under 30 minutes
Oven temperature: 200° C (400° F)
Difficulty: Easy
Nutritional values
per 100 g
Energy:288.4 kcal
Proteins:17.8 g
Fats:11.5 g
Carbohydrate:29.4 g
Fibers:10.5 g
Sugar:1.5 g
Cholesterol:35.2 mg
Sodium:224.3 mg
Calcium:397.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2
ears of corn, cooked (or a small can of kernel corn)
200
g
thin green beans, tipped
1
onion, finely chopped
butter
30
ml
oregano, finely chopped
1.64999997615814
ml
salt
200
g
swiss raclette pepper cheese, sliced
1
oregano leaves
METHOD
- Cut the kernels from the ears of corn.
- Cut the beans into 2 cm (1") lengths. Cook in boiling salted water; discard the cooking water; drop the beans into ice water and then drain well.
- Sweat the onions in the butter. Add the corn kernels, beans, oregano and salt. Combine well.
- Divide the corn and bean stew among individual dishes, cover with raclette cheese and place in the oven to melt.
- Garnish with oregano leaves.
WINE SUGGESTIONS
Pinot Noir
