Vegetables on crispy cheese with a salad of horseradish & lamb’s lettuce

  • 50 minutes
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  • gluten-free, 
  • lactose-free, 
  • vegetarian

Ingredients for 4 servings

200 g mature Emmentaler AOP, grated
500 g sweet potato
500 g celeriac
500 g raw beetroot
salt, pepper
150 g lamb’s lettuce
3 tbs balsamic vinegar
5 tbs olive oil
2 tbs of stock or water
1 tsp horseradish mustard
salt, pepper

Star of the dish
Emmentaler AOP URTYP®

Sprinkle the Emmentaler AOP onto two oven trays lined with baking paper. Peel the sweet potato, celeriac and beetroot. Cut the beetroot into slices approx. 1 cm thick. Cut the sweet potato and celeriac into slices 1.5 – 2 cm thick, then half or quarter depending on size. Season the vegetables with salt and pepper. Arrange the vegetables on top of the cheese.

Bake in the oven for approx. 30 min at 180 °C (fan oven/convection oven). Remove from the oven and leave to cool for approx. 5 min.

Rinse the lamb’s lettuce thoroughly. For the dressing, mix the balsamic vinegar, olive oil, stock, mustard, salt and pepper in a bowl. Add the lamb’s lettuce and mix thoroughly. Break off chunks of the vegetables & cheese, and serve with the salad.

«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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