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🍽️ Cheese Fondue with Fresh Vegetables

635 kcal · 30 min · 4 servings

Ingredients

• 400 g Gruyère cheese
• 200 g Emmentaler
• 300 ml vegetable broth
• 1 tsp lemon juice
• 1 tsp potato starch
• 1 pinch baking soda
• 2 tbsp white wine vinegar
• 1 clove garlic
• pepper
• 2 tomatoes
• 2 tbsp fresh, chopped basil
• 100 g broccoli
• 1 red bell pepper (200 g)
• 100 g kohlrabi (1 small head)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately plunge them into a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the hard core.
6. 6. Dice the soft flesh into very small cubes.
7. 7. Cut the garlic cloves in half.
8. 8. Rub the inside of the fondue pot with the cut side of the garlic.
9. 9. Grate the cheese finely.
10. 10. Pour the vegetable broth into the prepared pot.
11. 11. Heat the broth until it is hot.
12. 12. Add the grated cheese gradually to the hot broth.
13. 13. Stir the cheese until it has completely melted.
14. 14. Use a wooden spoon and stir constantly in a figure-eight motion.
15. 15. Add the lemon juice to the cheese mixture.
16. 16. Dissolve the potato starch in a small amount of cold water.
17. 17. Stir the starch mixture into the cheese cream.
18. 18. Stir in the baking soda and white wine vinegar.
19. 19. Season the fondue generously with freshly ground black pepper.
20. 20. Sprinkle the prepared tomato cubes over the fondue.
21. 21. Add the basil.
22. 22. Keep the fondue warm.
23. 23. Cut the vegetables into bite-sized pieces.
24. 24. Skewer the vegetable pieces onto sticks.
25. 25. Cook the vegetables in the warm cheese fondue.

Nutrition per serving

• kcal: 635
• Protein: 44 g · Fett/Fat: 48 g · Carbs: 8 g