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KATERI
Provençal cheese fondue
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Ingredients
Directions
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Rub the cheese fondue pan (caquelon) with the garlic.
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Heat the wine against the boil and melt the cheese in portions with stirring.
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Season with the mustard, rosemary and thyme.
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Tie the fondue with diluted cornstarch and serve with baguette, blanched broccoli florets, carrot and cherry / Christmas.
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Nutrition
875Calories
Sodium0% DV0g
Fat100% DV65g
Protein116% DV58g
Carbs1% DV4g
Fiber0% DV0g
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