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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)
  • 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.
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.