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Jeffrey Mehlhorn
Rosé fondue
A tasty recipe. The vegetarian main course contains the following ingredients: cheese fondue (400 g), rosé, tomato juice, black olives (kalamata, finely chopped), fresh parsley ((bag of 30 g) and finely chopped).
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Ingredients
Directions
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Heat the contents of the cheese fondue pouch in a fondue pan or other refractory dish for 10-15 minutes on medium heat.
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Stir in the rosé and tomato juice as the fondue boils.
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Bring back to the boil.
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Stir in the olives and parsley before serving.
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Delicious with (Italian) breadsticks..
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Nutrition
390Calories
Sodium24% DV575mg
Fat43% DV28g
Protein46% DV23g
Carbs0% DV1g
Fiber32% DV8g
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