Meat fondue with seasoned stock and sweet potatoes

Meat fondue with seasoned stock and sweet potatoes

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


4 people


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

Sweet potato fries

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


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

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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.


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.


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