Fondue


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Vegetables
  • 800 g mixed vegetables ( z.B. Radiesli, Broccoli, Romanesco, farbige Rüebli)
  • 1 tbsp. salt
  • 3 litre Water
  • Fondue
  • 1 garlic cloves
  • 400 g strong Gruyère
  • 3 dl champagne without alcohol (z.B. Jamasecco)
  • 400 g Vacherin Fribourgeois
  • 1 tbsp. Maizena cornflour
  • 1 pinch salt
  • a little pepper

Instructions

  • Vegetables

    Cut 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 grape juice with the cornflour and pour it into the pot. Bring to the boil on a low heat, stirring constantly.
  • Dazu passt:

    Halbweissbrot.

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