Danie główne
Cozy Fondue Board
45 minPorcje: 6Nutri-Score D€€€
D
45 min
45 minCozy Fondue Board
przepis od
Samantha Bauchmann
@samanthabauchmann
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
Gruyère cheese (grated)Nabiał400 g
cornstarch (1 tablespoon)Spiżarnia8 g
butter (cubed)Nabiał30 g
shallot (finely chopped)Warzywa i owoce1 kawałek
white wine (dry)Napoje120 ml- heavy creamNabiał60 ml
Dijon mustardSpiżarnia10 g
nutmeg (grated)Przyprawy1 g
saltPrzyprawy3 g
black pepper (ground)Przyprawy2 g
olive oilSpiżarnia30 ml- sourdough bread (cubed)Piekarnia300 g
potatoes (sliced)Warzywa i owoce400 g
cauliflower (cut into florets)Warzywa i owoce300 g- cherry tomatoesWarzywa i owoce200 g
apples (sliced)Warzywa i owoce2 kawałki
salami (sliced)Mięso150 g- pretzelsPiekarnia150 g
na porcję
Wartości odżywcze
476kcal
- Węglowodany
- 32 g
- Białko
- 22 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Rondel
Tarka
Trzepaczka
Blacha do pieczenia
Szpikulec ×6- serving board
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Roast the dippers
- Place the shallots on the tray with the vegetables.
- Bake until the potatoes and cauliflower are golden and tender.
- Krok 3
Grate the cheese
- Grate the Gruyère and toss it with the cornstarch.
- Krok 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.
- Krok 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.
- Krok 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.