Fondue we’ll ask for!
15
20
6
No
Ingredients
- 1 green pepper, finely diced
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 garlic clove
- 250 ml (1 cup) of blond beer of your choice
- 45 ml (3 tablespoons) of butter
- 1 seeded and diced tomato
- 15 ml (1 tablespoon) of Italian spices
- 15 ml (1 tablespoon) of cornstarch
- 680 g (1 1/2 cups) of grated cheese of your choice (Cantonnier of Warwick, emmental or gruyère or you can also use Kingsey fondue mix)
- Ground pepper
Preparation
Side-by-side mode
- Brown the butter in a fondue pan with pepper and garlic until tender. Then add the beer and tomato. Simmer for 2 to 3 minutes. Add the cheese with a wooden spoon and Italian spices in small quantities at a time.
- When the cheese is well melted, simmer at low heat for a few minutes. Dilute cornstarch with a bit of water and pour the preparation into small quantities until it reaches a great texture that will stick well to bread.
- Enjoy with bread or even vegetables like broccoli, cauliflower and why not beans! You'll feel less guilty, and it's as good as bread!
Chef’s note
A cheese fondue is always easier to serve in an electric fondue pan. The appliance provides better heat control, preventing cheese from sticking to the bottom of the plate.
Did you know that...
Leeks have a high fibre content, which helps regulate intestinal function.
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