Swiss vegetable cows with fondue glaze

Name: Swiss vegetable cows with fondue glaze
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 300 g Swiss cheese (e.g. Gruyère, Emmental, Fontina and Vacherin; piece); 350 g Flour; some Flour; 50 g Flour; 200 g cold butter; some Butter; 150 g Fresh cream; 1/2 TEASPOON Lemon juice; 7-10 Tbsp Salt; 2 Onions; 2 Courgettes (about 400 g); 450 g Carrots; 750 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 400 ml Milk; 3 Eggs (Gr. M); 200 g clotted cream; 7-10 Tbsp Nutmeg; 3-4 Tbsp Breadcrumbs; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

300 g Swiss cheese (e.g. Gruyère, Emmental, Fontina and Vacherin; piece)
350 g Flour
some Flour
50 g Flour
200 g cold butter
some Butter
150 g Fresh cream
1/2 TEASPOON Lemon juice
7-10 Tbsp Salt
2 Onions
2 Courgettes (about 400 g)
450 g Carrots
750 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Pepper
400 ml Milk
3 Eggs (Gr. M)
200 g clotted cream
7-10 Tbsp Nutmeg
3-4 Tbsp Breadcrumbs
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Finely grate the cheese. For the dough, knead 350 g flour, 100 g cheese, 200 g butter in pieces, crème fraîche, lemon juice and 1 teaspoon salt in a bowl with the dough hooks of the mixer. On some flour knead with your hands to a smooth dough. Wrap in foil and chill for about 1 hour.
2
In the meantime peel the onions. Clean or peel zucchini, carrots and potatoes. Dice everything. Heat the oil in a large pan. Fry the potatoes for about 10 minutes, turning them over. Add onions, carrots and courgettes and fry for 5-8 minutes. Season with salt and pepper. Drain on kitchen paper.
3
For the sauce, mix 50 g flour and milk in a saucepan until smooth. Bring to the boil while stirring and simmer at low heat for about 5 minutes. Melt the rest of the cheese in it. Remove the pot from the stove. Whisk eggs and sour cream and stir into the sauce. Season with salt, pepper and nutmeg.
4
Roll out the dough on a little flour and make it round (about 40 cm Ø). Place in a greased springform pan (28 cm Ø; approx. 7 cm high) and press down. Prick the base several times with a fork and sprinkle with breadcrumbs.
5
Spread the vegetable mixture on the dough and pour the cheese sauce over it. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) on the bottom rack for 40-45 minutes. Cover with aluminium foil after about half of the baking time. Allow to rest for 10-15 minutes, then remove from the mould. Serve with crème fraîche.