Main
Cozy Fondue Board
45 minServes 6Nutri-Score D€€€
D
45 min
45 minCozy Fondue Board
what you need
Ingredients
Gruyère cheese (grated)Dairy400 g
cornstarch (1 tablespoon)Pantry8 g
butter (cubed)Dairy30 g
shallot (finely chopped)Produce1 piece
white wine (dry)Beverages120 ml- heavy creamDairy60 ml
Dijon mustardPantry10 g
nutmeg (grated)Spices1 g
saltSpices3 g
black pepper (ground)Spices2 g
olive oilPantry30 ml- sourdough bread (cubed)Bakery300 g
potatoes (sliced)Produce400 g
cauliflower (cut into florets)Produce300 g- cherry tomatoesProduce200 g
apples (sliced)Produce2 pieces
salami (sliced)Meat150 g- pretzelsBakery150 g
per serving
Nutrition
476kcal
- Carbs
- 32 g
- Proteins
- 22 g
- Fat
- 29 g
what you’ll use
Tools
Saucepan
Grater
Whisk
Baking tray
Skewer ×6- serving board
step by step
Method
- Step 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.
- Step 2
Roast the dippers
- Place the shallots on the tray with the vegetables.
- Bake until the potatoes and cauliflower are golden and tender.
- Step 3
Grate the cheese
- Grate the Gruyère and toss it with the cornstarch.
- Step 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.
- Step 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.
- Step 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.