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Curry fondue
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 959
  • Fat about 62g
  • Carbohydrates about 32g
  • Protein about 50g
This is needed
This is needed for 4 people
  • salted water, boiling
  • 600 g baby potatoes
  • 600 g Vacherin Fribourgeois, coarsely grated
  • 200 g tangy Appenzeller, coarsely grated
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 1 tbsp Maizena cornflour
  • 4 dl white wine
  • a little nutmeg
  • 1 tbsp hot curry powder
  • a little pepper
  • 2 apples, cut into pieces
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And that's how it's done
And that's how it's done
Cook the potatoes in salted water for approx. 15 mins., drain.
Place the cheese, garlic and chilli in the fondue pot. Mix the cornflour into the wine, pour into the pot. Bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Serve with potatoes and apples.

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