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POLGARA
Fondue of cheddar and gruyère cheese
Cheese fondue of cheddar and Gruyère cheese.
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Ingredients
Directions
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Heat the white wine and let the grated cheese melt with stirring (add the next portion of cheese only when the previous one has melted).
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Stir in the cornstarch with the lemon juice and water. Stir this through the cheese fondue and let it cook for 2-3 minutes, until it is bound.
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Slice the sun-dried tomato, the spring onion in thin rings and the cauliflower in small florets. Stir the dried tomato through the cheese fondue.
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Season with (salt and) pepper. Sprinkle the fondue with spring onions and place it on a hot plate.
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Dip the pieces of cauliflower, olives, tomatoes and the breadsticks in the fondue.
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Nutrition
855Calories
Sodium0% DV1.755mg
Fat75% DV49g
Protein86% DV43g
Carbs13% DV40g
Fiber32% DV8g
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