Ingredients

Ingredients for 4 Portions

For this dish, choose your ingredients according to taste and market availability. For example:
500 g mixed potatoes: violet, with a red skin, sweet potatoes, traditional potatoes
300 g root vegetables: raw beetroots, orange, violet, yellow carrots
300 g vegetables: kale, courgettes, aubergines, pumpkin
200 g Emmentaler AOP
5 tablespoons extra-virgin olive oil
White salt
Pink salt
1 sprig rosemary
1 sprig thyme

Star of the dish
Emmentaler AOP Organic Réserve/Surchoix

Preparation

Wash all the ingredients and thinly slice using a knife or a vegetable slicer. Squeeze well and place in three different bowls, add a little oil and mix carefully using your hands,
Season the potatoes with salt and rosemary, the root vegetables with pink salt and pepper and the vegetables with white salt. Place the chips on baking trays lined with greaseproof paper, taking care
that they don’t overlap each other. Bake in a preheated fan oven at 150°C.
According to thickness bake for a half hour or less. Check from time to time that the chips don’t become too dark: remove from the oven when they feel firm to the touch and place on a plate or in a bowl. Season with salt if wished.
Cut the Emmentaler AOP into fine strips using a Julienne slicer, strew over the chips, mix like a salad and serve as an aperitif or a starter

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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