Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 877 Kcal, 15g Protein, 15g Carbohydrates, 64g Fat


  • Vegetables
  • 800 g mixed vegetables ( e.g. radish, broccoli, Romanesco, rainbow carrots)
  • 1 tbsp salt
  • 3 litres water
  • Fondue
  • 1 garlic clove
  • 400 g tangy Gruyère
  • 3 dl non-alcoholic champagne (e.g. Jamasecco)
  • 400 g Vacherin Fribourgeois
  • 1 tbsp cornflour
  • 1 pinch salt
  • a little pepper

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  • Vegetables

    Chop the vegetables into bite-sized pieces, bring the water to the boil, add the salt. Cook the vegetables, up to and including the radishes, until almost soft, drain well. Serve with the fondue.
  • Fondue

    Cut the garlic in half, rub it around the pot. Grate the cheese directly into the fondue pot. Mix the Jamasecco with the cornflour and pour it into the pot. Bring to the boil on a low heat, stirring constantly.
  • Serve with:

    Half & half bread

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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