Broth fondue meat platter

Name: Broth fondue meat platter
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 600 g small, waxy potatoes; 500 g Broccoli; 400 g Carrots; 2 medium-sized onions; 1 collar Spring onions; 300 g Mushrooms and oyster mushrooms; 400 g Fillet of beef, pork and chicken; 1 glass (380 g / 180 g stripping) Cocktail sausages; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

600 g small, waxy potatoes
500 g Broccoli
400 g Carrots
2 medium-sized onions
1 collar Spring onions
300 g Mushrooms and oyster mushrooms
400 g Fillet of beef, pork and chicken
1 glass (380 g / 180 g stripping) Cocktail sausages
7-10 Tbsp Parsley

Directions

1
Wash the potatoes thoroughly and cook for about 20 minutes. Clean or peel and wash the vegetables. Clean mushrooms, possibly wash and rub. Cut broccoli into florets. Nick carrots lengthwise if necessary and cut into slices.
2
Halve the zucchini and cut into slices. Cut spring onions into pieces of about 2 cm. Halve cream mushrooms, cut oyster mushrooms a little smaller. Wash the meat if necessary, dab dry. Cut beef fillet into cubes of about 2 cm. Cut pork and chicken fillet into thin slices. Drain the sausages. Rinse and peel the potatoes. Arrange vegetables, meat and potatoes separately. Heat the chicken stock in the fondue pot on the stove.
3
Drain the sausages. Rinse and peel the potatoes. Arrange vegetables, meat and potatoes separately. Heat the chicken stock in the fondue pot on the stove. Place on the chef's plate. At the table, cook the meat for about 5 minutes and the vegetables for 3-5 minutes. Baguette tastes good with it