Meat Fondue with Seasoned Stock & Sweet Potatoes

Total time: 1hr 15m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 553 Kcal, 57g Protein, 45g Carbohydrates, 15g Fat


  • Sweet Potato Fries
  • 2 tbsp. olive oil (z.B. Fine Food Olivenöl)
  • 1 kg sweet potatoes
  • 1 sprig rosemary, finely chopped
  • 0.5 tsp. organic lemons, nur abgeriebenen Schale
  • 1 tsp. sea salt
  • Fondue
  • 1.5 litre vegetable bouillon (z.B. Fine Food Bouillon de Légumes)
  • 2 tbsp. soya sauce (z.B. Fine Food Marushima Shoyu)
  • 1 tbsp. raw sugar
  • 1 tbsp. lime juice
  • a little pepper
  • 0.5 cinnamon stick
  • 2 sprig rosemary
  • 1 cm ginger
  • 500 g rumpsteak, in ca. 1/2 cm dicken Scheiben
  • 500 g veal escalopes (Eckstück oder Unterspälte), in ca. 1/2 cm dicken Scheiben
  • 1 garlic cloves

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  • Sweet Potato Fries

    To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper. Bake for approx. 40 mins. in the middle of an oven preheated to 220°C.
  • Fondue

    Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table. Arrange the meat on a platter. Serve with the chips and sauces.

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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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