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C. Berg
Cheese fondue with garden herbs and raw vegetables
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).
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Ingredients
Directions
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Grate the cheese coarsely with the food processor.
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Rub the inside of the fondue pan with the garlic.
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Bring the wine or stock in the fondue pan to the boil.
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Turn down the heat and stir in the grated cheese with a wooden spoon.
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Just until all cheese is melted.
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Stir in the cornstarch with whipped cream.
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Then pour the corn mixture through the melted cheese.
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Let it simmer for 2-3 minutes until the fondue is well bound.
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Season with the herbs, nutmeg and pepper and salt.
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Place the cheese fondue pan on the table on the table.
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Prick alternately pieces of vegetables or bread to your (fondue) fork and dip in the cheese fondue..
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Nutrition
590Calories
Sodium1% DV15mg
Fat62% DV40g
Protein86% DV43g
Carbs2% DV5g
Fiber28% DV7g
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