Ingredients
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
Broth
Meat and vegetable fondue
Meat and seafood
How it's done
Broth
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.
| Serve with: | Rice and meat fondue sauces |
|---|
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