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Dutch cheese fondue with raw vegetables
Nice and healthy! Dip your raw vegetables with this Dutch cheese fondue.
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Ingredients
Directions
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Cut the crust of both cheeses and grate them (in a food processor). Halve the garlic and rub the inside of the fondue pan with it.
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Bring the stock in the fondue pan to the boil.
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Turn down the heat and stir the two cheeses in a portion through the warm stock with a wooden spoon until all the cheese has melted.
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Dissolve cornstarch in the corn wine.
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Stir in the corn starch and mustard through the cheese mixture and simmer for 2-3 minutes until the fondue is well bonded.
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Season to taste with some pepper and salt. Place the cheese fondue pan on the table on the table.
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Nutrition
605Calories
Sodium0% DV1.380mg
Fat69% DV45g
Protein76% DV38g
Carbs1% DV4g
Fiber0% DV0g
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