Creamy Cheese Fondue with Vegetables and Fruit

Ingredients

• 1 kg mixed vegetables (e.g., chicory, bell peppers, spring onions, carrots, fennel, celery stalks)
• 2 ripe pears
• 500 g pre-cooked potatoes (from yesterday)
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• 400 ml Vegetable broth
• 400 g cream cheese
• 200 g Gorgonzola
• 2 tsp starch
• 2 tbsp freshly chopped parsley
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash, trim, peel if necessary, and cut the vegetables into strips. Peel, quarter, core, and slice the pears into wedges. Peel the potatoes and cut them lengthwise into quarters or eighths.

2. 2.

   Peel and finely dice the shallots and garlic. Heat the butter in a fondue pot, sauté the shallots and garlic until translucent, pour in the broth and heat it up. Add the cream cheese and Gorgonzola to the pot and stir until smooth. Whisk the starch with 2 tbsp water, fold it in, and bring to a gentle boil for a short time. Stir in the parsley and season with salt and pepper. Place the fondue pot on the burner. Thread vegetable strips, pear wedges, and potato pieces onto fondue forks and dip them into the cheese mixture.