Cheese Fondue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime clean, wash and drain the mushrooms, cherry tomatoes and salad. Pluck the salad into bite-sized pieces and place in a bowl. Put the tomatoes and mushrooms in bowls as well. Wash the sprouts and drain well on a sieve. Roast sunflower seeds in a pan without fat and let them cool down.

2. 2

   Arrange sunflower seeds in a bowl, sprouts, ham and gherkins on a plate. Cut bread into large cubes and put them in a basket. Peel and finely dice the onion. Mix onion, frozen herbs, vinegar, some salt, pepper and mustard. Finally, add the oil. Pour potatoes onto a sieve, rinse with cold water and peel off the skin. Grate cheese coarsely. Peel the garlic and rub it into the caquelon. 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.

3. 3

   Pour potatoes onto a sieve, rinse with cold water and peel off the skin. Grate cheese coarsely. Peel the garlic and rub it into the caquelon. 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. Season fondue to taste with pepper and nutmeg and place on the table. Mix the salad with the vinaigrette and add the rest of the ingredients

Nutrition Facts

KCAL
1170 kcal

CARBS
74 g

FATS
64 g

PROTEINS
62 g