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🍽️ Tomato Cheese Fondue with Vegetables

972 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg mixed vegetables (e.g. cauliflower, broccoli, carrots, bell peppers, shallots)
• salt
• 1 beef tomato
• 300 g Emmental
• 300 g Gruyère cheese
• 1 garlic clove
• 0.38 l dry white wine
• 3 tbsp tomato paste
• pepper (from the mill)
• 0.5 tsp dried thyme
• 3 tsp cornstarch
• 1 baguette

Instructions

1. 1. Clean, wash, and peel the vegetables as desired.
2. 2. Cut the vegetables into bite-sized pieces.
3. 3. Bring plenty of salted water to a boil.
4. 4. Blanch the cauliflower in the boiling water for about 10 minutes.
5. 5. Remove the cauliflower and blanch the broccoli for 5 minutes.
6. 6. Blanch the shallots and carrots for 3 minutes.
7. 7. Leave the pepper pieces raw and do not add them to the blanching.
8. 8. Immediately shock the cooked vegetables with cold water.
9. 9. Let the vegetables drain well.
10. 10. Pour boiling water over the tomato.
11. 11. Shock the tomato with cold water.
12. 12. Remove the skin of the tomato.
13. 13. Remove the core and seeds of the tomato.
14. 14. Finely dice the tomato flesh.
15. 15. Grate the cheese coarsely.
16. 16. Halve the garlic clove.
17. 17. Rub the inside of the earthenware casserole vigorously with the garlic half.
18. 18. Pour the wine into the casserole.
19. 19. Reserve a few tablespoons of wine for later.
20. 20. Stir the tomato paste into the wine.
21. 21. Warm the mixture on the stove.
22. 22. Add the cheese gradually to the wine mixture.
23. 23. Stir constantly with a wooden spoon until the cheese melts.
24. 24. Season the fondue mixture with salt, pepper, and thyme.
25. 25. Stir the diced tomato into the sauce.
26. 26. Mix the cornstarch with the reserved wine.
27. 27. Stir in the starch-wine mixture as soon as the sauce becomes thick.
28. 28. Place the pot on a chafing dish to keep the sauce warm.
29. 29. Skewer the vegetables or diced bread onto fondue forks.
30. 30. Dip the forks through the hot sauce.

Nutrition per serving

• kcal: 972
• Protein: 53 g · Fett/Fat: 49 g · Carbs: 61 g