Festive Meat and Vegetable Fondue

Festive Meat and Vegetable Fondue
45 min.


for 6 servings
250 grams green Asparagus
600 grams Chicken breast
1 bunch Sage
125 grams Prosciutto (thin slices)
600 grams Beef fillet (tenderloin or center piece)
80 grams green Olives (pitted)
12 dried Tomatoes in oil
400 grams fresh mini sausage
800 grams mixed Vegetables
1 liter Vegetable oil (for frying)
2 thin Baguettes
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Preparation steps

Step 1/4

Rinse asparagus, drain and pat dry and peel lower third and cut off ends and cut into 4 cm (approximately 1 inch) pieces. Blanch asparagus in boiling, salted water for about 10 minutes and drain, rinse with cold water and drain. Cut chicken into cubes about 2 cm (approximately 3/4 inch). Wrap each chicken cube in a half slice of prosciutto and 1 sage leaf and cut rolls crosswise.

Step 2/4

Slice beef into 0.5 cm (approximately 1/4 inch) slices and cut in half crosswise. Pat dry asparagus, olives, and tomatoes and alternately wrap with fillet slices and cut rolls crosswise.

Step 3/4

Prepare mixed vegetables and cut into into bite-size pieces. To serve, fill fondue pot with oil and heat on the stove until small bubbles appear when end of a wooden spoon is submerged in oil. To serve, set fondue pot on a chafing dish and arrange all ingredients on serving plates.

Step 4/4

Thread prepared ingredients onto fondue forks and cook in hot oil, to taste.