Cheese and Poppy Seed Fondue with Vegetables

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Cheese and Poppy Seed Fondue with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram waxy potatoes
salt
1 jar small Corn
1 jar Pearl onion
Bell pepper (1 red, green and yellow)
200 grams Gruyere
200 grams aged Gouda
200 grams Emmentaler cheese
300 milliliters dry white wine
1 tablespoon White vinegar
2 tablespoons Poppy seeds
2 teaspoons cornstarch
2 centiliters raspberry Brandy
freshly ground peppers
How healthy are the main ingredients?
potatoGoudaEmmentaler cheesesaltCorn

Preparation steps

1.

Scrub potatoes and rinse and cover and cook in boiling, salted water for about 25 minutes over medium heat.

2.

Separately drain baby corn and onions in a colander and place in serving bowls.

3.

Rinse peppers, drain and halve and remove seeds and cut into bite-size pieces.

4.

Grate two cheeses. Drain potatoes and let cool slightly and peel and chop into bite-size pieces. Place potatoes in a preheated bowl and keep warm.

5.

Place fondue pot on stove and bring wine to a boil. Add vinegar and gradually stir in cheese in portions and allow to melt. Stir in poppy seeds. 

6.

Mix cornstarch and raspberry liqueur into a paste and stir into fondue and stir into boiling fondue until slightly thickened. Season with pepper.

7.

Place fondue pot on chafing dish. Thread prepared ingredients onto fondue forks and dip into fondue cheese.