Fondue "Three Cheeses" with Broccoli and Carrots
6 servings
30 minutes
The 'Three Cheese' fondue with broccoli and carrots is a refined dish of Spanish cuisine that combines the tenderness of melted cheese with the freshness of vegetables. Gruyère, Emmental, and Beaufort create a rich, silky flavor with subtle nutty notes, while wine adds depth and aroma. Historically, fondue originated in the Alps as a way to warm the soul and body on cold days; today it is an exquisite treat for cozy gatherings. The lightly cooked vegetables remain crunchy and pair excellently with the gooey cheese mass. This dish is perfect for friendly evenings when each guest dips pieces into the fragrant melted cheese. The classic garlic accent adds spiciness, while cornmeal provides the right consistency. The 'Three Cheese' fondue is a gastronomic celebration of flavors and textures that leaves unforgettable impressions.
1
Divide the cabbage into florets, peel the carrot and cut it into cubes. Boil the vegetables for 2-4 minutes.
- Broccoli cabbage: 1 piece
- Carrot: 2 pieces
2
Rub the inside of the fondue pot with garlic.
- Garlic: 1 clove
3
Cut Gruyère, Emmental, Beaufort, or other cheeses and mix with corn flour in a pot.
- Cheese: 1 kg
- Corn flour: 2 tablespoons
4
Pour wine into a fondue pot and bring to a boil. Simmer for a bit, then slowly add cheese while constantly stirring. Cook until the cheese melts. Add spices.
- Dry white wine: 400 ml
- Cheese: 1 kg
5
Light the fire on the fondue stand and place the pot with cheese. Arrange the cabbage and carrot on a plate nearby.
- Broccoli cabbage: 1 piece
- Carrot: 2 pieces