Cheese-Mustard Fondue with Vegetables
Cheese-mustard fondue with vegetables is a recipe featuring fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg firm-cooking potatoes
- Salt
- 1 jar small corn cobs
- 1 jar pearl onions
- paprika peppers (one red, one green, one yellow)
- 200 g Gruyère Cheese
- 200 g spicy Gouda
- 200 g Emmental
- 300 ml dry white wine
- 1 tbsp White Wine Vinegar
- 2 tbsp poppy seeds
- 2 tsp cornstarch
- 20 ml raspberry brandy
- black pepper (ground)
Instructions
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1.
Wash, brush, and cook potatoes in a pot of salted water covered over medium heat for about 25 minutes.
-
2.
Drain corn cobs and pearl onions separately in sieves, then arrange them in small bowls.
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3.
Wash paprika peppers, halve, clean, seed, and cut into bite-sized pieces.
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4.
Grate the two cheeses. Drain, peel, and roughly cube potatoes. Place them in a preheated bowl and keep warm.
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5.
Bring wine to a boil in the fondue pot over the stove. Add vinegar and stir in cheese portions until melted. Fold in poppy seeds.
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6.
Mix cornstarch with raspberry brandy, stir into the fondue, bring to a boil, and thicken; season with pepper.
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7.
Place the fondue pot on a hot rechaud. Skewer prepared ingredients onto fondue forks and dip them through the cheese.
