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Fondue from 1971

By Stuart Norton

Fondue from 1971

Prep:15minCook:20min

Updated at: Thu, 17 Aug 2023 03:49:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

44

Low

Glycemic Load

6

Low

Nutrition per serving

Calories554.2 kcal (28%)

Total Fat35.6 g (51%)

Carbs14.1 g (5%)

Sugars4.8 g (5%)

Protein32.6 g (65%)

Sodium415 mg (21%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ozSwiss cheese

4 ozgruyere

1.5 Tbscornstarch

1 csauterne

1 Tbslemon juice

Assorted veggies

parboiled or grilled

Instructions

Step 1

Combine Swiss, Gruyere, and cornstarch.

Step 2

Rub inside of heavy saucepan with garlic clove, halved. Discard garlic.

Step 3

Pour in sauterne and lemon juice. Warm till air bubbles rise and cover surface (do not cover or allow to boil.)

Step 4

Stir vigorously and constantly from now on. Keep heat medium, do not boil.

Step 5

Add handfulls of cheese, and melt. After all cheese is blended and bubbling, add dash ground nutmeg and dash pepper.

Notes

1 liked

0 disliked

Delicious

Fresh

Moist

One-dish

Under 30 minutes

Stuart Norton· 2 years ago

Under 30 minutes

Good substrates for the cheese: 12oz roasted baby potatoes, 4 roasted carrots, 2 red peppers, 16oz roasted Brussels sprouts, 12oz roasted broccoli, 1 baguette - for a 1 1/2 recipe (24oz cheese)