Mini cheese fondue with vegetables

Name: Mini cheese fondue with vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small clove of garlic; 400 g Appenzeller cheese; 200 g Emmental cheese; 300 ml White wine; 1 TEASPOON Lemon juice; 3 TSP Cornstarch; 2 cl cherry brandy; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Broccoli; 500 g Cauliflower; 500 g Carrots; 250 g Baguette; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small clove of garlic
400 g Appenzeller cheese
200 g Emmental cheese
300 ml White wine
1 TEASPOON Lemon juice
3 TSP Cornstarch
2 cl cherry brandy
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Broccoli
500 g Cauliflower
500 g Carrots
250 g Baguette
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Chives

Directions

1
Peel the garlic and press it through a garlic press. Grate cheese. Stir wine, lemon juice and cornflour until smooth. Put garlic and cheese in a pot. Add wine while stirring constantly and bring to the boil.
2
Season with kirsch, pepper and nutmeg. Clean broccoli and cauliflower, wash and divide into small florets. Peel, wash and cut carrots into small pieces. Steam vegetables for about 8 minutes in boiling salted water, drain.
3
Cut bread into cubes. Fry in hot fat until golden brown. Pour hot cheese mixture into 4 preheated bowls. Sprinkle with chives. Serve with bread and vegetables.