Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
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..
Blogs that might be interesting
-
25 minMain dishWhite rice, sunflower oil, green curry paste, coconut milk, winter carrot, garden peas extra fine, coalfish fillet,thai green fish curry -
20 minMain dishpenne, Dutch, pangasius fillet, olive oil, pasta sauce sugo casa, fresh basil, fresh parsley,spice paste with fish packages -
30 minMain dishasparagus broccoli, fresh ginger, rice vinegar, mirin, fish sauce, sunflower oil, fresh salmon fillet, wasabibol,Asian salmon and asparagus broccoli from the oven -
25 minMain dishwhite asparagus, Greek yoghurt, gorgonzola, frozen garden peas, chives, leaf parsley,asparagus agout with peas
Nutrition
805Calories
Sodium5% DV110mg
Fat74% DV48g
Protein90% DV45g
Carbs16% DV48g
Fiber4% DV1g
Loved it