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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
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Clean the celery, wash and cut into pieces of approx.
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3 cm.
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Peel the garlic and cut it.
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Rub the caquelon or fondue pan with garlic.
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Bring wine to the boil in caquelon.
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Slowly stir cheese through wine and heat over medium heat until cheese has melted.
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Add mustard and season fondue with pepper.
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Cut the loaf of bread into slices.
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Fondue serve with baguette and celery.
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Tasty with green salad..
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Nutrition
805Calories
Sodium5% DV110mg
Fat74% DV48g
Protein90% DV45g
Carbs16% DV48g
Fiber4% DV1g
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