Cheese Fondue with Vegetables

Ingredients

• 400 g Gruyère cheese
• 200 g Emmental cheese
• 300 ml Vegetable broth
• 1 tsp lemon juice
• 1 tsp potato starch
• 1 pinch baking soda
• 2 tbsp white wine vinegar
• 1 Garlic clove
• Pepper
• 2 Tomatoes
• 2 tbsp fresh chopped basil
• 100 g broccoli
• 1 red bell pepper (200 g)
• 100 g kohlrabi (1 small head)

Instructions

1. 1.

   Rinse the tomatoes with boiling water, shock them in cold water, peel, quarter, core and dice finely. Halve the garlic and rub the fondue pot with its cut side. Grate the cheese finely. Pour the vegetable broth into the pot and gradually dissolve the cheese in the hot broth while stirring constantly in a figure‑eight motion with a wooden spoon; add lemon juice. Dissolve the potato starch in a little water and stir it into the mixture.

2. 2.

   Finally, mix in the baking soda and white wine vinegar, season heavily with pepper, sprinkle the tomato cubes and basil over the top, and keep warm. Cut the vegetables into bite‑sized pieces and cook them in the cheese fondue using a skewer.