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Vegetable fondue
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 260
  • Fat about 7g
  • Carbohydrates about 7g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 800 g mixed vegetables (e.g. radish, broccoli, cauliflower, carrots)
  • salted water, boiling
  • 600 g beef rump (frozen beef rump for meat fondue)
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  • 1.5 litres vegetable bouillon
  • 50 g shiitake mushrooms
  • 1 cm ginger
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And that's how it's done
And that's how it's done
Cut the vegetables into bite-size pieces, cook in salted water until almost soft, drain. Serve the vegetables and meat with the fondue.
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Bring the bouillon to the boil. Thinly slice the ginger, slice the mushrooms, add both to the bouillon, pour into a fondue pot, place on a burner on the table.