Wisconsin Raclette Cheese With Caraway Pickled Vegetables

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Wisconsin Cheese


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For the Pickled Vegetables:

3 small rutabagas, peeled and cut in wedges (about 1 1/2-inch high by 1-inch thick)

3 small turnips, peeled and cut in wedges (about 1 1/2-inch high by 1-inch thick)

6 small carrots, about 4 inches in length, peeled, cut in quarters from top to tip

3 parsnips, about 6 inches in length, peeled, cut vertically in quarters from top to tip, then cut each quarter in half to yield 3-inch pieces

12 small onions, about 1 1/2 inches in diameter, peeled and cut in quarters with core remaining intact so wedges do not fall apart

3 small beets

1 teaspoon olive oil

For the Caraway Marinade:

2 tablespoons caraway seeds

3 teaspoons black peppercorns

4 bay leaves

2 bunches dill, cleaned and chopped with stems

5 cups water

1 cup sugar

4 cups white vinegar

3 tablespoons kosher salt

6 slices Wisconsin Raclette, cut about 5x3x1/2-inches (each slice should fit bottom of small individual gratin dishes)

Additional fresh caraway or dill for garnish

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