Vegetable fondue

Vegetable fondue

Total: 35 Min. | Active: 35 Min.
Low Carb
Nutritional value / people: 260 kcal
, Fat: 7 g
, Carbohydrate: 7 g
, Protein: 36 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

800 g mixed vegetables (e.g. radish, broccoli, cauliflower, carrots)
salted water, boiling
600 g beef rump (frozen beef rump for meat fondue)


1 ½ litres vegetable bouillon
1 cm ginger
50 g shiitake mushrooms
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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.


Peeling ginger

Peeling ginger

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