Lemon Fondue with Asparagus and Kohlrabi
Prep: 10min
|
Servings: 4
|
Cook: 15min
A lemon fondue featuring fresh asparagus and kohlrabi, a delightful dish from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g green asparagus
- 300 g white asparagus
- 300 g cherry tomatoes
- 300 g radish
- 300 g Sugar snap peas
- 3 untreated lemons
- 1.5 l vegetable broth
Instructions
-
1.
Wash the vegetables. Peel the lower third of the green asparagus and trim the ends. Completely peel the white asparagus and cook in boiling salted water for about 10 minutes. Peel the radish and shave into very thin slices. Clean the snap peas.
-
2.
Rinse the lemons under hot water, slice them, and bring to a boil in a pot with the vegetable broth. Simmer over medium heat for 10-15 minutes, then strain the fondue into a fondue pot. Place the pot on a warming stand and keep warm. Thread the vegetables onto fondue forks and let them cook in the sauce.
