Irish whiskey fondue

Irish whiskey fondue

Total: 50 min. | Active: 30 min.
vegetarian
Nutritional value / people: 917 kcal
, Fat: 58 g
, Carbohydrate: 24 g
, Protein: 47 g

Ingredients

4 people

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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 potatoes

300 g sweet potatoes, cut into approx. 3 cm cubes
½ tbsp Maizena cornflour
½ tsp salt

Fondue

1 garlic clove, halved
350 g mild Gruyère, coarsely grated
350 g Cheddar, coarsely grated
2 tbsp Maizena cornflour
2 ½ dl white wine
1 dl whisky
½ tbsp thyme, finely chopped
a little Tasmanian pepper
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How it's done

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Sweet potatoes

Mix the potatoes, cornflour and salt in a bowl, spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Fondue

Rub the garlic around the fondue pot. Add the Gruyère, Cheddar and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the whiskey and thyme, continue to stir until the fondue is creamy, season.

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