Vegetable fondue

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 260 Kcal, 36g Protein, 7g Carbohydrates, 7g Fat


  • 800 g mixed vegetables (e.g. radish, broccoli, cauliflower, carrots)
  • salted water, boiling
  • 600 g beef rump (frozen beef rump for meat fondue)
  • Stock
  • 1.5 litres vegetable bouillon
  • 50 g shiitake mushrooms
  • 1 cm ginger

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  • Cut the vegetables into bite-size pieces, cook in salted water until almost soft, drain. Serve the vegetables and meat with the fondue.
  • Stock

    Bring the bouillon to the boil. Thinly slice the ginger, slice the mushrooms, add both to the bouillon, pour into a fondue pot, place on a burner on the table.

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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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