Cheese Fondue in Bread Bowl
Cheese Fondue in Bread Bowl - A Swiss classic reimagined
Healthy, because
Even smarter
Nutritional values
Cheese provides a lot of calcium. This is a mineral that strengthens our teeth and bones. The whole-grain bread provides us with a lot of fiber, which keeps us full for a long time.
Cheese fondue in bread tastes really good with some types of fruit instead of mixed pickles: How about grapes, apples, or pear cubes, for example? Cooked potatoes also go great with cheese fondue.
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ garlic clove
- 7 ozs Gruyere
- 7 ozs Vacherin cheese (or fontina, or other melting cheese)
- 7 ozs Emmental
- 10 ozs non-alcoholic white wine
- 1 tsp starch
- Nutmeg
- 1 Sourdough- Whole Wheat Bread (round)
- ½ bunch Chives
- 18 ozs Mixed pickles (drained; e.g. cornichons, pickled beet)
Preparation steps
Peel and finely chop the garlic. Remove rind from cheese, grate Gruyère, cut other cheeses into small cubes.
Pour the wine into a saucepan. Pour in Gruyère and the garlic and heat slowly over low heat, stirring. When the cheese has almost dissolved, gradually stir in remaining cheese until the fondue is simmering very gently. For binding, mix cornstarch in 3 Tbsp water and add the mixture to cheese while stirring, adding water if necessary. Season with 1 pinch of freshly grated nutmeg. Remove from heat.
Switch on the grill function of the oven. Cut a lid off the bread and take out the inside except for a rim about 1 inch thick and cut the removed bread into cubes, along with the lid.
Wash chives, shake dry and cut into fine rings. Pour cheese fondue into bread bowl and gratinate in oven under low broiler for about 5 minutes. Serve cheese fondue sprinkled with chives and with mixed pickles and bread cubes.
