Cheese fondue with beer

Name: cheese fondue with beer
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Red pepper; 1 el olive oil; 3 toes garlic in slices; 1 bottle beer at choice (300 ml); 600 g young cheese grated; 1 el cornstarch; 1 big baguette or the campaign, in pieces; 1 bush celery

A tasty recipe. The main course contains the following ingredients: red pepper, olive oil, garlic (in slices), beer (optional (300 ml)), young cheese (grated), cornstarch, baguette (or pain the campaign, in pieces) and celery.

Ingredients

Kitchen Stuff

cheese fondue set or pan with thick bottom and rechaud

Directions

Peel the celery ribs lengthways with a peeler.
Cut them into pieces of 10 cm and cut them in half lengthwise.
Halve the pepper in the length, remove the seeds and cut the pepper into thin strips.
Heat the oil in a special cheese fondue pan or a thick-bottomed pan.
Fry the garlic and red pepper gently until they smell.
Spoon the mixture on a plate and allow the pan to cool slightly.
Pour the beer and 100 ml of water into the shortening and bring it to a boil.
Gradually add the cheese and let it melt with stirring.
Stir in a bowl the cornstarch smooth with 1 tbsp water and stir this paste through the cheese mixture.
Keep stirring until the fondue is smooth and bound.
Season with (freshly ground) pepper and sprinkle the red pepper and garlic over it.
Put the cheese fondue pan on the table on the burner (or the pan with a thick bottom on a rack).
Serve the fondue with the celery sticks and the baguette..