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Ingredients

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

Description

Eat Wisconsin Cheese