Quick Fondue with Vegetables Recipe
A quick fondue with cauliflower and mini potatoes from Hochland. We bring to your attention a recipe for a classic cheese fondue.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Products.
  2. Remove the stalk from the cabbage, disassemble the head to the middle of the inflorescence. Boil in salted boiling water until half cooked, about 15 minutes. Flip it into a colander and dry it.
  3. At the same time, in another saucepan in salted boiling water, boil the potatoes washed with a brush until tender. Drain the potatoes and dry them. Place together with the cauliflower on a platter.
  4. In a fondue saucepan over low heat, bring the cream with paprika and garlic squeezed through a press to a boil. Add the melted cheese, mix until smooth, pepper and warm up almost to a boil.
  5. Transfer the baking tray to a special fondue burner, lit and standing on the table between the plates. Next, lay out a dish with vegetables and lay out fondue forks – prick each vegetable on a fork and dip it in hot fondue.
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