Potato and Vegetable Fondue with Chicken Broth

Ingredients

• 200 g quark
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 1 tbsp heavy cream
• 3 tbsp chopped herbs
• 1 spring onion (sliced into rings)
• 500 g tomatoes
• 1 onion
• 3 Garlic cloves
• 1 bay leaf
• 1 tbsp Tomato Paste
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• a pinch of sugar
• basil (for garnish)
• 40 small potatoes
• Salt
• 4 tbsp olive oil
• 40 g Butter
• 2 tbsp caraway seeds
• Salt
• rosemary sprig (and thyme sprigs)
• 1 kg mixed vegetables (e.g., cauliflower and broccoli florets, Brussels sprouts)
• vegetables (from carrots, kohlrabi, green and yellow zucchini)
• 1.5 l clear chicken broth (possibly homemade)
• 100 g butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the vegetables separately and cook them one by one in boiling chicken broth until al dente; remove, shock in ice water, then drain.

2. 2.

   Wash the potatoes and boil with skins in salted water; let steam off well.

3. 3.

   For serving, fry peeled or unpeeled potatoes in olive oil and butter until golden brown. Toss the vegetables in hot butter, heat through, season with salt and pepper. Fill bowls with potatoes and vegetables, pour hot broth into a fondue pot and serve with fondue forks.

4. 4.

   Serve various sauces in small bowls.

5. 5.

   Quark dip: mix all ingredients together and season with salt and pepper.

6. 6.

   Tomato sauce: peel and finely chop garlic and onion; sauté both in hot olive oil until translucent. Add bay leaf and tomato paste, cook briefly. Pour hot tomatoes over the mixture, shock in ice water, peel, quarter, roughly chop, then add. Simmer on low heat for 15 minutes, strain through a sieve, season with salt, sugar, and pepper.