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BARNETTBUNCH
Mild Italian cheese fondue
Italian mild cheese fondue with taleggio, thyme and winter vegetables.
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Ingredients
Directions
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Cook the sprouts briefly. Meanwhile, clean the mushrooms.
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Cut the winter carrot into pieces, the celeriac into cubes and the cauliflower into florets.
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Prepare the cheese fondue according to the instructions on the packaging in a saucepan.
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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.
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Ris the leaves of the sprigs of thyme and add to the cheese fondue.
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Rub the caquelon with the garlic and pour the cheese fondue into it.
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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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