Winter cheese fondue
The perfect dish for a drizzly autumn day, a cold winter's day, or a festive evening with the family: cheese fondue. It's perfect for any occasion and always a hit!
A delicious cheese fondue with classic ingredients. Perfect for serving around the holidays or on a fall day. In this recipe, we use Gruyère and aged cheese and dip vegetables like broccoli, tomatoes, bell peppers, and green asparagus in the flavorful cheese fondue. Complete it with herbs like nutmeg and thyme, and you're sure to enjoy!
Preparation
Preheat the oven to 180°C (350°F). Cut the broccoli into 2cm 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, nutmeg, and 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 Nootmuskaat
- 2 tl Tijm
- 1 robuust stokbrood
Supplies
- Fondue pan
