LIGHT CHEESE FONDUE

Time of preparation:
30 minutes

COOK & SERVE:
2x Pot 20 cm | 2,0 l


For 3-4 servings:
1 garlic clove
400 g cauliflower florets
200 ml non-alcoholic beer
400 g semi-hard cheese (e.g. Vacherin, Gruyère, Appenzeller)
1 tablespoon of starch
salt, pepper
nutmeg, freshly ground
1 tablespoon hot mustard
Worcester sauce
100 g fruit (fig, apple or pear)
300 g vegetables of the season like
cocktail tomatoes, cucumber,
sweet potato, small mushrooms,
broccoli, green asparagus, carrots
200 g dark wholemeal or farmhouse bread

How to do it:

1. Peel garlic, chop finely, wash cauliflower florets, cut large florets into smaller ones. Heat beer in COOK & SERVE pot, add cauliflower and garlic and simmer covered over low heat for about 10-15 minutes until cauliflower is soft.

2. In the meantime wash and clean the fruit and vegetables or, if necessary, peel them and cut them into bite-sized pieces with the bread. Cook firm vegetables such as broccoli or asparagus in the COOK & SERVE pot. Add water about 3 cm high into the pot, salt and cook the vegetables in it. Grate the cheese.

3. Puree the cauliflower with the starch until creamy and bring to the boil. Stir in the cheese bit by bit, let it melt. Season with salt, pepper and nutmeg.

4. Continue to heat the fondue over low heat without a lid while stirring until the cheese is completely melted. Season to taste with mustard and Worcester sauce, if necessary dilute with some cooking stock from the vegetables. Place on the chef's plate. Serve with vegetables, fruit and bread cubes.

Tip: Of course you can replace the beer with wine. But wine has 3 times as many calories!
 

Nutritional values per serving:
Calories: 464 kcal, Carbohydrates: 36,1 g, Protein: 34,5 g, Fat: 17,4 g, Dietary fibre: 9,3 g

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