Cheese Fondue

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 5
  • 500 g baby potatoes
  • 200 g cherry tomatoes
  • 1 glass (190 g separation weight) Silver Onions
  • 1 glass (190 g separation weight) Cornichons
  • 1 jar (110 g separation weight) Corn Veal
  • 500 g farmhouse bread
  • 500 g Gruyère cheese
  • 400 g Raclette cheese
  • 1 Garlic clove
  • 450 ml dry white wine
  • 1 TABLESPOON Lemon juice
  • 2 TEASPOONS Cornstarch
  • 3-4 cl cherry brandy
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 200 g Bündner Fleisch

Directions

  1. 1

    Wash the potatoes and cook in boiling water for 15-20 minutes. Clean and wash the cherry tomatoes. Drain silver onions, gherkins and small corn onions. Cut bread into large cubes. Grate cheese roughly. Peel garlic and rub it into the fondue pot.

  2. 2

    Pour in wine and lemon juice, preheat slightly on the stove and add the cheese. Melt while stirring and bring to the boil. Stir cornflour and kirsch until smooth, stir into the cheese and let it boil for 1 minute. Drain and quench the potatoes. Season fondue with pepper and nutmeg and place on the table. Add prepared side dishes and Bündner Fleisch

  3. 3

    With 6 people:

Nutrition Facts

KCAL
1020 kcal
CARBS
51 g
FATS
53 g
PROTEINS
69 g

Categories & Tags

Main Dishes