Vegetable Fondue with Vinaigrette

0
Average: 0 (0 votes)
(0 votes)
Vegetable Fondue with Vinaigrette
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the vinaigrette
3
Eggs (hard-boiled)
2 tablespoons
5 tablespoons
1 teaspoon
white Pepper
2
2
1 bunch
mixed Fresh herbs (such as parsley, chervil, tarragon, dill, chives)
For the fondue
250 grams
250 grams
250 grams
Asparagus (white)
250 grams
Asparagus (green)
3
200 grams
200 grams
For the broth
¾ liter
3 tablespoons

Preparation steps

1.

For the vinaigrette: Combine honey, vinegar, oil, salt and pepper together. Rinse tomatoes, cut in half, remove seeds and stalk and cut into very small cubes, add to the vinaigrette. Cut pickles and eggs into very small cubes and add. Rinse herbs well, shake dry, set a few leaves aside for garnish and finely chop the rest. Add to the remaining ingredients, mix everything together, season and let rest.

2.

For the fondue: Rinse and trim broccoli and cauliflower and cut into florets, peel the stalks and cut into pieces. Blanch both in salted boiling water for about 3-4 minutes, rinse in ice water then drain. Peel white asparagus stalks, remove ends, cut in half or thirds and also blanch for 3 minutes and plunge into ice water. Peel green asparagus on the lower third, rinse and halve diagonally or into thirds. Rinse and trim fennel, cut in half lengthwise and cut into 2-3 columns. Wipe oyster mushrooms with a brush or a damp cloth, remove hard stems and halve or cut into thirds depending on the size. Cut tofu into cubes about 1.5 cm (approximately 1/2 inches). Arrange all ingredients decoratively on a plate.

3.

For the broth: Heat vegetable stock, pour into a fondue pot and bring to a boil, season with soy sauce.

4.

Serve vegetables on fondue skewer forks and cook in portions in the fondue. Serve with the vinaigrette.