Mild Italian cheese fondue

Name: mild Italian cheese fondue
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g cleaned sprouts; 250 g mushrooms container 250 g; 1 big winter carrot; 400 g celeriac; 400 g baking flour; 400 g Emmi cheese fondue; 180 g Taleggio cheese broken; 3 twig fresh thyme; toe garlic; 1 fresh ciabatta

Italian mild cheese fondue with taleggio, thyme and winter vegetables.

Ingredients

Kitchen Stuff

1 caquelon

Directions

Cook the sprouts briefly. Meanwhile, clean the mushrooms.
Cut the winter carrot into pieces, the celeriac into cubes and the cauliflower into florets.
Prepare the cheese fondue according to the instructions on the packaging in a saucepan.
Meanwhile cut the crusts as thin as possible from the cheese and cut the cheese into cubes. Add to the cheese fondue and let it melt. Stir frequently.
Ris the leaves of the sprigs of thyme and add to the cheese fondue.
Rub the caquelon with the garlic and pour the cheese fondue into it.
Keep warm on a stove on the table. Serve with the ciabatta and vegetables.

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Nutrition

550Calories

Sodium41% DV975mg

Fat45% DV29g

Protein60% DV30g

Carbs12% DV35g

Fiber16% DV4g

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