A delicious dish in every season:cheese fondue with dip vegetables. Not only fun to do, but also very tasty!
For 4 people, preparation time 45 minutes.
Ingredients
- 600 g waxy new potatoes
- 150 g chanterelles (or other mushrooms)
- 1 garlic clove
- 1 tbsp oil
- 150 g sweet and sour gherkins, silver onions and carrot slices (mixed pickles)
- 300 g cooked vegetables such as carrots, broccoli florets or cauliflower
- 1 ripe but firm pear
For the fondue
- 600 g cheese without rind, at least 2 types (e.g. Gruyère and Emmentaler)
- 1 garlic clove
- 300 ml dry white wine
- 2 tbsp cornflour
- 2 tbsp kirsch
- (freshly) grated nutmeg and cayenne pepper.
Extra needed:cheese fondue pan with rechaud and 4 fondue forks
Read also: '5 tips for the best chocolate fondue'
Preparation
- Brush the potatoes under the cold tap. Boil them in their skins for about 20 minutes. Drain and let drain
- In the meantime, wipe the mushrooms clean. Peel the garlic and cut into slices. Grate the cheese coarsely or cut it into tiny cubes.
- Peel and halve the garlic. Rub the fondue dish with the cut side of the garlic. Pour in the wine and sprinkle in the hardest type of cheese first. Place the bowl over medium heat and slowly heat the wine, stirring. Add the second type of cheese when the first has melted. Let it boil gently.
- Heat some oil in a frying pan and fry the mushrooms over high heat for 4-5 minutes until brown. Add the garlic slices and fry briefly.
- Finish the fondue:dissolve the cornflour in the kirsch while stirring and then stir through the fondue. Season the fondue with pepper and nutmeg. Sprinkle some cayenne pepper on top, if desired. Keep warm on the stove.
- Distribute the cooked vegetables, potatoes and mushrooms among dishes. Peel the pear, cut into quarters and remove the core. Cut the pear into wedges and serve in a bowl with the fondue.
