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Cozy Fondue Board
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Cozy Fondue Board

45 minPour 6Nutri-Score D€€€
par @samanthabauchmann1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Gruyère cheese (grated)Produits laitiers400 g
  • cornstarch (1 tablespoon)Épicerie8 g
  • butter (cubed)Produits laitiers30 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • white wine (dry)Boissons120 ml
  • heavy creamProduits laitiers60 ml
  • Dijon mustardÉpicerie10 g
  • nutmeg (grated)Épices1 g
  • saltÉpices3 g
  • black pepper (ground)Épices2 g
  • olive oilÉpicerie30 ml
  • sourdough bread (cubed)Boulangerie300 g
  • potatoes (sliced)Fruits et légumes400 g
  • cauliflower (cut into florets)Fruits et légumes300 g
  • cherry tomatoesFruits et légumes200 g
  • apples (sliced)Fruits et légumes2 morceaux
  • salami (sliced)Viandes150 g
  • pretzelsBoulangerie150 g

par portion

Nutrition

476kcal

Glucides
32 g
Protéines
22 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Râpe
  • Fouet
  • Plaque de cuisson
  • Brochette ×6
  • serving board

pas à pas

Préparation

  1. Prep the dippers

    • Slice the potatoes, apples and salami.
    • Cut the cauliflower into florets and cube the sourdough.
    • Spray the vegetables and bread with olive oil, season with salt and pepper and place on a baking tray.
    Étape 1

  2. Roast the dippers

    • Place the shallots on the tray with the vegetables.
    • Bake until the potatoes and cauliflower are golden and tender.
    Étape 2

  3. Grate the cheese

    • Grate the Gruyère and toss it with the cornstarch.
    Étape 3

  4. Start the fondue

    • Melt the butter in a saucepan and soften the shallot.
    • Pour in the white wine and let it reduce slightly.
    • Whisk in the heavy cream, Dijon mustard and nutmeg.
    Étape 4

  5. Melt the cheese

    • Add the cheese a few handfuls at a time, stirring until melted.
    • Add a splash of wine and cream if the fondue is too thick.
    • Season with salt and pepper.
    Étape 5

  6. Build the board

    • Pour the fondue into a warm bowl on the board.
    • Arrange the bread, potatoes, cauliflower, tomatoes, apples, salami and pretzels around it.
    • Thread some dippers onto skewers and serve.
    Étape 6
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