Meat and vegetable fondue

Meat and vegetable fondue

Total: 1 hr 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 353 kcal
, Fat: 8 g
, Carbohydrate: 16 g
, Protein: 51 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:

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½ tbsp olive oil
2 onions, chopped
1 carrot, sliced
150 g celeriac, chopped
150 g leek, chopped
150 g savoy cabbage, chopped
2 garlic cloves, crushed
2 litres water
4 sprigs flat-leaf parsley
4 sprigs coriander
2 cm ginger, sliced
6 peppercorns, crushed

Meat and vegetable fondue

300 g broccoli, cut into small florets
100 g bean sprouts
2 tomatoes, sliced
2 spring onions incl. green parts, cut into rings
1 carrot, cut into thin strips
½ bunch coriander, roughly chopped

Meat and seafood

200 g shelled, raw prawns
300 g veal steaks, thinly sliced
300 g beef rump, thinly sliced
salt and pepper to taste
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How it's done

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Heat the oil in a large pan. Sauté the onions and carrot for approx. 5 mins. Add the remaining vegetables, cook briefly. Pour in the water, bring to the boil. Add the herbs, ginger and peppercorns, simmer over a low heat for approx. 1 hr., strain the broth, remove the vegetables.

Meat and vegetable fondue

Pour the broth into the fondue pot, keep hot. Add the vegetables and coriander, simmer for approx. 5 mins.

Meat and seafood

Allow the prawns and meat to soak in the stock, season.

Good to know
Serve with: Rice and meat fondue sauces

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