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ACIVANCIC
Summer cheese fondue
A tasty Dutch recipe. The vegetarian main course contains the following ingredients: celery, sweet-pointed peppers, spring onions, low-fat cottage cheese, garlic, dry white wine, cornstarch, whipped cream (liquid) and salt and pepper.
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Ingredients
Directions
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Peel celery sticks thinly and cut into thin slices.
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Scent the pepper, clean and cut into cubes.
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Clean the forest onions and cut into rings.
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Harvest cheese, grate and allow it to come to room temperature.
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Peel the garlic and press the cheese fondue pan over the top.
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Add wine and bring it to a boil.
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Add cheese and let it melt while stirring.
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Fry corn flour and whipped cream into a smooth paste in a bowl.
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Stir in maizena through cheese fondue and gently heat for 1 minute until a bound cheese fondue is produced.
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Season finely chopped celery, bell pepper and spring onions.
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Season with salt and pepper.
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Put the cheese fondue pan on the table on the table.
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Serve with baguette and green salad..
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Nutrition
680Calories
Sodium26% DV615mg
Fat83% DV54g
Protein76% DV38g
Carbs3% DV9g
Fiber20% DV5g
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