Cheese fondue with vegetables

Name: Cheese fondue with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 250 g Carrots; 200 g Celery; 250 g Broccoli; 500 g Cauliflower; 7-10 Tbsp Salt; 150 g Mushrooms; 500 g Gruyère cheese; 250 g Emmental cheese; 1/4 l White wine; 1 TEASPOON Lemon juice; 2 TABLESPOONS Cornstarch; 2 TABLESPOONS cherry brandy; 7-10 Tbsp grated nutmeg; 2-3 Garlic clove; 40 g Butter or margarine; 1 French baguette

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

250 g Carrots
200 g Celery
250 g Broccoli
500 g Cauliflower
7-10 Tbsp Salt
150 g Mushrooms
500 g Gruyère cheese
250 g Emmental cheese
1/4 l White wine
1 TEASPOON Lemon juice
2 TABLESPOONS Cornstarch
2 TABLESPOONS cherry brandy
7-10 Tbsp grated nutmeg
2-3 Garlic clove
40 g Butter or margarine
1 French baguette

Directions

1
Clean and wash or peel the vegetables. Cut carrots and celery into longish pieces. Cut broccoli and cauliflower into florets. Blanch carrots, celery, broccoli and cauliflower in boiling salted water for 2-3 minutes. Drain, rinse with cold water and drain.
2
Wash and clean the chamoignons. Grate cheese roughly. Mix wine, lemon juice and starch. Place the cheese in a fondue pot and bring to the boil on the stove while stirring until the cheese has melted. Season to taste with kirsch and nutmeg. Peel garlic and cut into slices. Melt the fat in a pan and fry the garlic until crispy. Arrange the vegetables on a plate and pour the garlic butter over them. Cut the baguette into slices.
3
Season to taste with kirsch and nutmeg. Peel garlic and cut into slices. Melt the fat in a pan and fry the garlic until crispy. Arrange the vegetables on a plate and pour the garlic butter over them. Cut the baguette into slices. Warm the fondue pot on a chef's plate, dip the vegetables and bread into the cheese with fondue forks or by hand