The materials
For the cheese fondue (for 6 diners)
100 grams of butter
100 grams (3/4 cup) flour
1/2 1 liter of milk
3 bay leaves
Grated nutmeg
3 tablespoons kirsch (cherry liqueur)
1 teaspoon salt
200 grams of grated Gruyere cheese
For skewers:
6 green asparagus stalks peeled and boiled in water for 1 minute
6 white asparagus stalks peeled and boiled in water for 1 minute
1 cup yellow cherry tomatoes
12 Lure baby peeled and boiled in water for about 2 minutes
12 halved champignon mushrooms
12 small radishes
A handful of clean snow peas (you can add any other vegetable)
1/2 loaf of sourdough bread clean and cut into medium cubes
preparation method:
Skewer the vegetables and bread cubes.
Prepare the fondue: Melt the butter in a large pot over low heat.
Add the flour, mix well and cook for 2-3 minutes.
Add the milk slowly, while stirring, increase to a medium flame and continue to mix.
Add the bay leaves, nutmeg, cherry and salt and continue to mix until the mixture begins to thicken.
Add the Gruyere cheese, mix well and remove from the heat.
Serve immediately with the vegetables, bread and skewers, so that everyone can make a skewer and dip as they wish.
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