Mini cheese fondue with vegetables & croutons

Name: Mini cheese fondue with vegetables & croutons
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 dry white wine; 1 TEASPOON Lemon juice; 3 tsp (approx. 10 g) Cornstarch; 2 TABLESPOONS cherry brandy; 7-10 Tbsp pepper, nutmeg, salt; 500 g Carrots, broccoli and cauliflower; 1 (approx. 250 g) Baguette; 2-3 TABLESPOONS butter/margarine; 7-10 Tbsp Chives

AUTHOR
Isreal Robertson

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 dry white wine
1 TEASPOON Lemon juice
3 tsp (approx. 10 g) Cornstarch
2 TABLESPOONS cherry brandy
7-10 Tbsp pepper, nutmeg, salt
500 g Carrots, broccoli and cauliflower
1 (approx. 250 g) Baguette
2-3 TABLESPOONS butter/margarine
7-10 Tbsp Chives

Directions

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