Winter cheese fondue
A delicious cheese fondue with classic ingredients. Perfect for serving around the holidays or on a fall day.
Preparation
Preheat the oven to 180°C (350°F). Cut the broccoli into 2 cm florets. Bring a pan of water to a boil and cook the broccoli for 2 minutes, or until al dente.
Break the old cheese and Gruyère into large pieces.
Pour the white wine into a saucepan and bring to a boil. Reduce the heat and gradually add the aged cheese and Gruyère, stirring constantly. In a bowl, stir the cornstarch and water together until smooth. Add the cornstarch, Verstegen Nutmeg, and Verstegen Thyme to the cheese fondue and stir well.
Place the sturdy baguette on a baking sheet lined with baking paper and bake in the oven according to the package directions. Cut into slices.
Pour the cheese fondue into the fondue pot and serve with the broccoli and a sturdy baguette.
Variatietip
Serveer naast de broccoli en stokbrood ook andere groenten als groene asperges, verschillende kleuren paprika, kastanjechampignons en tomaten.
Ingredients
- 400 g broccoli
- 200 g geraspte oude kaas
- 100 g geraspte Gruyère
- 200 ml witte wijn
- 1 el maïzena
- 2 el water
- 2 tl Verstegen Nootmuskaat
- 2 tl Verstegen Tijm
- 1 robuust stokbrood
Supplies
- Fondue pan
