Dutch cheese fondue with bread and vegetables

Name: Dutch cheese fondue with bread and vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g extra mature farm cheese; 100 g Doubter 50 cheese; 25 g unsalted butter or margarine; 25 g wheat flour; 500 ml White wine; 5 toe garlic; 200 g sprouts; 200 g uncut haricot beans; 200 g radish; 1 Red pepper; 300 g deleted carrots; 1 fresh baguette; tl dried nutmeg

A tasty Dutch recipe. The meat / fish main course contains the following ingredients: Doubter 50 cheese, garlic, uncut French beans, scraped carrots, fresh baguette and dried nutmeg.

Ingredients

Kitchen Stuff

1 cheese fondue pan (caquelon) with rechaud

Directions

Grate the 2 types of cheese. Heat the butter in a thick-bottomed pan.
Add the flour, stir smooth with a whisk and cook over low heat in a few minutes (roux).
Add the white wine and bring to the boil while stirring.
When the white wine sauce is tied, add all grated cheese and press the garlic above it. Let the cheese melt over low heat. Stir frequently.
Meanwhile cut the bottom of the sprouts and remove the outer leaves if necessary.
Remove the tip of the string beans and cut the beans into pieces. Boil the sprouts in 8 min. And cut the beans in 5 min. Until al dente.
In the meantime, clean the radishes. Extend the stalks and seeds of the peppers and cut into strips.
Put the sprouts, string beans and carrots in containers. Put the bread in a bowl.
Add the nutmeg to the cheese fondue. Place the caquelon on the hotplate and pour the cheese fondue into it. Serve with the vegetables and bread.