mini fondue

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in boiling water for about 25 minutes. Depending on size, leave figs whole or cut in half. Clean and wash spring onion and cut into very fine strips

2. 2

   Peel and halve the garlic, rub it into a pot and use the clove for other purposes. Add cheese fondue to the pot. Bring to the boil over a high heat, stirring constantly, until the mixture is smooth and creamy. Gradually stir in the white wine. Season with pepper if necessary. Keep cheese cream warm

3. 3

   Drain the potatoes, rinse with cold water and peel the skin. Cut potatoes into pieces and sprinkle with spring onions. Serve fondue with Bündner meat, figs and potatoes

Nutrition Facts

KCAL
520 kcal

CARBS
35 g

FATS
27 g

PROTEINS
31 g