Thyme Cheese Fondue
Thyme cheese fondue - Creamy classic for cold days
Healthy, because
Even smarter
Nutritional values
The vegetables and bread provide a lot of fiber. In combination with fat and protein from the cheese, the fondue provides particularly good and long-lasting satiety.
Which cheese you use depends on your own taste - anything that tastes good is allowed.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 88.3 μg | (147 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121.9 μg | (41 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 703 mg | (70 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 39.8 μg | (20 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 113.9 mg | |||
| Cholesterol | 81.1 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 5 ozs Brussels sprouts
- salt
- 6 ozs Green beans
- 5 ozs Cauliflower
- 10 ozs mixed rye breads
- 2 Tbsps olive oil
- 10 ozs milk (whole)
- 2 tsps cornstarch
- 9 ozs Gruyere
- 7 ozs Vacherin or Swiss Mountain cheese
- 4 ozs Emmental (Cheese)
- peppers
- 2 sprigs thyme
Preparation steps
Clean Brussels sprouts, remove outer leaves, lightly score stalks crosswise and cook florets in boiling salted water for 4-5 minutes until al dente. Drain and rinse. Cut Brussels sprouts in half and place them on a small plate.
Clean the beans, wash and cook in boiling salted water for 8 minutes, drain, rinse and drain.
Clean cauliflower, wash, divide into florets and cook in boiling salted water for 3-4 minutes, rinse and drain. Also put beans and cauliflower on one plate each.
Cut bread into 2-3 cm cubes, place on a baking tray covered with baking paper, drizzle with olive oil and lightly salt. Toast bread cubes in preheated oven at 150 °C (convection oven 300°F for about 8 minutes. Then remove, pour into a bowl and leave to cool.
Measure out 3 tablespoons of the milk and stir in the starch. Heat the remaining milk in a saucepan over low heat. Remove the rind from all the cheese, grate finely and slowly melt in the milk while stirring. Stir in starch mixture and season with a little pepper. Wash thyme sprigs, shake dry and add to cheese mixture.
Heat a fondue pot at the table over a flame, pour in the cheese fondue, place vegetables and bread next to it, and dip the ingredients in the cheese as desired.
