Cheese fondue with garden herbs and raw vegetables

Name: cheese fondue with garden herbs and raw vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Leerdammer cheese; 300 g mature farm cheese; 1 toe garlic halved; 300 ml dry white wine or vegetable stock, from tablet; 2 el cornstarch; 3 el whipped cream; 2 el flat leaf parsley finely chopped (box 20 g); 2 el chives container 25 g; nutmeg freshly grated

A tasty recipe. The vegetarian main course contains the following ingredients: Leerdammer cheese, mature farmhouse cheese, garlic (halved), dry white wine (or vegetable stock, of tablet), cornstarch, whipped cream, flat parsley (finely chopped (bowl 20 g)), chives (box of 25 g ) and nutmeg (freshly grated).

Ingredients

Kitchen Stuff

food processor, caquelon (cheese fondue pan)

Directions

Grate the cheese coarsely with the food processor.
Rub the inside of the fondue pan with the garlic.
Bring the wine or stock in the fondue pan to the boil.
Turn down the heat and stir in the grated cheese with a wooden spoon.
Just until all cheese is melted.
Stir in the cornstarch with whipped cream.
Then pour the corn mixture through the melted cheese.
Let it simmer for 2-3 minutes until the fondue is well bound.
Season with the herbs, nutmeg and pepper and salt.
Place the cheese fondue pan on the table on the table.
Prick alternately pieces of vegetables or bread to your (fondue) fork and dip in the cheese fondue..