Curry fondue

Curry fondue

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 959 kcal
, Fat: 62 g
, Carbohydrate: 32 g
, Protein: 50 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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600 g baby potatoes
salted water, boiling


600 g Vacherin Fribourgeois, coarsely grated
200 g tangy Appenzeller, coarsely grated
1 garlic clove, finely chopped
1 red chilli, deseeded, finely chopped
1 tbsp Maizena cornflour
4 dl white wine
1 tbsp hot curry powder
a little nutmeg
a little pepper
2 apples, cut into pieces
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How it's done

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Cook the potatoes in salted water for approx. 15 mins., drain.


Place the cheese, garlic and chilli in the fondue pot. Mix the cornflour into the wine, pour into the pot. Bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Serve with potatoes and apples.

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