Cheese Fondue

Name: Cheese Fondue
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 300 g baby potatoes; 250 g Brussels sprouts; 200 g Mushrooms; 2 TABLESPOONS Oil; 200 g cherry tomatoes; 100 g Cornichons and mild peppers; 1 Pear; 1 TABLESPOON Lemon juice; 150 g Chorizo sausage; 500 g Bread (e.g. Sylt bread, barley caraway bread); 100 g Bündner Fleisch, in thin slices; 200 g thickened cranberries (glass); 250 g Gruyère cheese; 250 g Appenzeller cheese; 250 g Raclette cheese; 1 Garlic clove; 1 TABLESPOON Cornstarch; 450 ml White wine; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp grated nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

300 g baby potatoes
250 g Brussels sprouts
200 g Mushrooms
2 TABLESPOONS Oil
200 g cherry tomatoes
100 g Cornichons and mild peppers
1 Pear
1 TABLESPOON Lemon juice
150 g Chorizo sausage
500 g Bread (e.g. Sylt bread, barley caraway bread)
100 g Bündner Fleisch, in thin slices
200 g thickened cranberries (glass)
250 g Gruyère cheese
250 g Appenzeller cheese
250 g Raclette cheese
1 Garlic clove
1 TABLESPOON Cornstarch
450 ml White wine
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp grated nutmeg

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Clean the Brussels sprouts, carve the stem ends crosswise. Wash the sprouts. Cook in boiling salted water for 12-15 minutes. Clean and trim the mushrooms.
2
Heat the oil in a pan and fry the mushrooms in it until golden brown. Wash and clean the tomatoes and dab them dry. Drain the gherkins and peppers. Wash, quarter and seed the pear. Cut the pear into thin slices and sprinkle with lemon juice.
3
Drain the potatoes and Brussels sprouts, rinse with cold water and drain. Depending on the size, cut the potatoes in half if necessary. Remove the skin from the chorizo, cut the chorizo into slices. Cut the bread into large cubes.
4
Arrange prepared ingredients with Bündner meat and cranberries.
5
Remove the rind from all cheeses and grate them coarsely. Halve the garlic. Rub the fondue pot with the halved clove of garlic. Peel garlic and chop very finely. Stir starch with wine until smooth and add garlic to the pot.
6
Heat up at medium heat. Gradually add the cheese and melt while stirring. Bring to the boil briefly, season with pepper, paprika and nutmeg. Light the Rechaud and place the fondue pot on top.
7
Sprinkle cheese with a little paprika if necessary. Dip all prepared ingredients bit by bit into the melted cheese. Stir the cheese more often.