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Gorgonzola Fondue

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Gorgonzola Fondue
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
961
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie961 kcal(46 %)
Protein29.5 g(30 %)
Fat62.03 g(53 %)
Carbohydrates82.96 g(55 %)
Sugar added0 g(0 %)
Roughage5.99 g(20 %)
Vitamin A1,823.51 mg(227,939 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.32 mg(23 %)
Folate45.19 μg(15 %)
Pantothenic acid0.67 mg(11 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C33.82 mg(36 %)
Potassium1,006.78 mg(25 %)
Calcium492.05 mg(49 %)
Magnesium42.98 mg(14 %)
Iron1.56 mg(10 %)
Zinc1.02 mg(13 %)
Saturated fatty acids37.26 g
Cholesterol174.79 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 cups
Mixed Vegetables (such as bell peppers; chicory; scallions; carrots; fennel; and celery)
2
ripe Pear
4
potatoes (cooked and sliced)
1 tablespoon
2
shallots (peeled and finely chopped)
1 clove
garlic (peeled and finely chopped)
1 ⅔ cups
2 cups
2 cups
2 teaspoons
2 tablespoons
2 tablespoons
fresh parsley (chopped)
freshly ground peppers (to taste)

Preparation steps

1.
Clean and rinse the vegetables, peel and slice vegetables into strips as appropriate. Peel, core and slice the pears into wedges. Slice the cooked potatoes into bite-size wedges. Arrange in serving dishes.
2.
Heat the butter in the fondue pot. Sweat the shallots and garlic until soft and fragrant. Add the vegetable stock and bring to a boil. Add the cream cheese and Gorgonzola, stirring until melted and smooth.
3.
Combine the cornstarch and water, mixing until smooth. Gradually add the cornstarch mixture to the cheese mixture, stirring to incorporate. Stir in the chopped parsley and season with salt and pepper.
4.
Carefully transfer the fondue pot to the table and place on a fondue burner. Place the strips of vegetables, potatoes and pears on fondue forks and dip in the cheese. Enjoy.