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WIGAN
Cheese fondue with bokbier
A tasty recipe. The vegetarian main course contains the following ingredients: pan-fried broccoli florets (300 g), cherry tomatoes (250 g), mushrooms (250 g), brown baguette, cheese fondue spicy (a 260 g), bokbier (300 ml) and mustard.
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Ingredients
Directions
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Divide broccoli into smaller florets.
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To clean.
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Mushrooms clean and halve large.
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Cut the loaf of bread into slices.
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In the fondue pot or pan with a thick base, do cheese and herbs.
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Donate beer to cheese mixture.
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Warm over medium heat, stirring until cheese mixture boils and simmer for approx.
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2 minutes.
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Season with mustard and pepper.
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Place the fondue pot on the table on the table and dip the vegetables and bread in the fondue..
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Nutrition
850Calories
Sodium0% DV1.740mg
Fat66% DV43g
Protein98% DV49g
Carbs20% DV59g
Fiber32% DV8g
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