Raclette - Corn and Green Bean Stew with Oregano Recipe
Raclette - Corn and Green Bean Stew with Oregano
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation and cooking time: Very fast - under 30 minutes
Oven temperature: 200° C (400° F)
Difficulty: Easy
Ingredients for 8-10 individual servings
- 2 ears of Corn, cooked
- a small can of kernel corn
- 200 g (7 oz.) thin Green beans, tipped
- 1 onion, finely chopped
- Butter
- 2 tbsp. Oregano, finely chopped
- 1/3 tsp. salt
- 200-250 g (7-9 oz.) Swiss Raclette pepper cheese, sliced
- A few oregano leaves
  1. Cut the kernels from the ears of corn.
  2. 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.
  3. Sweat the onions in the butter. Add the corn kernels, beans, oregano and salt. Combine well.
  4. Divide the corn and bean stew among individual dishes, cover with raclette cheese and place in the oven to melt.
  5. Garnish with oregano leaves.
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