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                                    Savoy Rouge
                                
                            Mustard cheese fondue
A tasty recipe. The vegetarian main course contains the following ingredients: celery, garlic, dry white wine, ground mature cheese (a 150 g), Dijon mustard (pot) and baguette.
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                    Ingredients
Directions
- 
                                Clean the celery, wash and cut into pieces of approx.
- 
                                3 cm.
- 
                                Peel the garlic and cut it.
- 
                                Rub the caquelon or fondue pan with garlic.
- 
                                Bring wine to the boil in caquelon.
- 
                                Slowly stir cheese through wine and heat over medium heat until cheese has melted.
- 
                                Add mustard and season fondue with pepper.
- 
                                Cut the loaf of bread into slices.
- 
                                Fondue serve with baguette and celery.
- 
                                Tasty with green salad..
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Nutrition
                                805Calories
                            
                            
                                Sodium5% DV110mg
                            
                            
                                Fat74% DV48g
                            
                            
                                Protein90% DV45g
                            
                            
                                Carbs16% DV48g
                            
                            
                                Fiber4% DV1g
                            
                        
                            Loved it
                        
                        