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Print Recipe
Quick Fondue with Vegetables Recipe
Quick fondue with cauliflower and mini potatoes from Hochland. We bring to your attention the recipe of classical cheese fondue.
Cuisine Swiss
Keyword Medium
Cook Time 30 minutes
Servings
Ingredients
Cuisine Swiss
Keyword Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. The cabbage, remove the stem, disassemble the head to the middle of the inflorescence. Boil in salted boiling water until semi-soft, about 15 minutes. Fold in a colander and dry.
    The cabbage, remove the stem, disassemble the head to the middle of the inflorescence. Boil in salted boiling water until semi-soft, about 15 minutes. Fold in a colander and dry.
  3. At the same time in another pan in salted boiling water, cook the potatoes washed with a brush until ready. Drain and dry the potatoes. Put together with cauliflower on a dish.
    At the same time in another pan in salted boiling water, cook the potatoes washed with a brush until ready. Drain and dry the potatoes. Put together with cauliflower on a dish.
  4. In a saucepan for fondue on a small fire, bring to a boil the cream with paprika and garlic squeezed through the press. Add the melted cheese, stir until smooth, pepper and warm almost to a boil.
    In a saucepan for fondue on a small fire, bring to a boil the cream with paprika and garlic squeezed through the press. Add the melted cheese, stir until smooth, pepper and warm almost to a boil.
  5. Move the pan on a special burner for fondue, lit and standing on the table between the plates. Next, put the dish with vegetables and put the forks for fondue-let each prick vegetables on a fork and dipped in hot fondue.
    Move the pan on a special burner for fondue, lit and standing on the table between the plates. Next, put the dish with vegetables and put the forks for fondue-let each prick vegetables on a fork and dipped in hot fondue.

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