Meat fondue with seasoned stock and sweet potatoes

Meat fondue with seasoned stock and sweet potatoes

Total: 1 hr 15 Min. | Active: 35 Min.
lactose-free
Nutritional value / people: 553 kcal
, Fat: 15 g
, Carbohydrate: 45 g
, Protein: 57 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potato fries

1kg sweet potatoes
2tbsp olive oil (e.g. Fine Food Olive Oil)
1tsp sea salt
½tsp organic lemon, use grated zest only
1sprig rosemary, finely chopped

Fondue

1 ½litres vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
2tbsp soy sauce (e.g. Fine Food Fukushima Shortlist)
1tbsp cane sugar
1tbsp lime juice
2sprigs rosemary
a little pepper
½ cinnamon stick
1cm ginger
1 garlic clove
500g beef rump, cut into slices approx. 1/2 cm thick
500g veal steaks (elbow or thick flank), cut into slices approx. 1/2 cm thick
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How it's done

Sweet potato fries

To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.

Fondue

Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table.

Arrange the meat on a platter. Serve with the chips and sauces.

How-tos

Peeling garlic

Peeling garlic

Peeling ginger

Peeling ginger

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