A deliciously seasoned fondue recipe with lots of veggies created by the traditional Dutch company Vandersterre.
Credit for the mouthwatering picture above: Vandersterre, a brand of Vandersterre Holland B.V.
Ingredients (for 4 persons)
- 300 g (10.58 oz.) Monterey Jack (organic), grated
- 300 g (10.58 oz.) Cheddar With Herbs (organic), grated
- 300 ml (10.14 fl. oz.) Organic Sauvignon Blanc or Chardonnay
- 2 tbsp cornstarch
- 1 garlic clove
- 1 Spanish pepper
- Black pepper
For dipping
- 2 celery stalks, cut into slices
- 200 g (7.05 oz.) peas in the pod, boiled and chilled
- 1 broccoli, blanched, in florets
- 200 g (7.05 oz.) green asparagus, cleaned and blanched
- 200 g (7.05 oz.) Brussels sprouts, boiled and cut in half
- 2 green bell peppers, cut into strips
- 2 cucumbers, sliced
- 250 g (8.82 oz.) green grapes, washed
- 1 jar of gherkins, sliced
Perfect recipe for
- BOSKA fondue set
Preparation
- Start by preparing all the dippers and setting them aside.
- Cut the garlic clove in half and rub the half clove over the fondue pot. Add the wine and bring to a boil over medium heat. In the meantime, finely chop the Spanish pepper. When the wine is about to boil, lower the heat and gradually add the grated cheese. Stir continuously until the cheese is completely melted.
- Mix the cornstarch with 2 tbsp of water. This will prevent it from clumping. Add the cornstarch mixture to the fondue and keep stirring until very smooth. Add the chopped pepper and a little black pepper.
- Set the table, serve the cheese fondue and enjoy!
Want to prepare the dish for more or fewer people?
- 2 persons: use 150 g (5.29 oz.) Monterey Jack, 150 g (5.29 oz.) Cheddar With Herbs, 150 ml (5.07 fl. oz.) wine and 1 tbsp cornstarch.
- 8 persons: use 600 g (21.16 oz.) Monterey Jack, 600 g (21.16 oz.) Cheddar With Herbs, 600 ml (20.29 fl. oz.) wine and 4 tbsp cornstarch.
