Dukkah fondue with Brussels sprouts

Dukkah fondue with Brussels sprouts

Total: 45 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 990 kcal
, Fat: 65 g
, Carbohydrate: 22 g
, Protein: 67 g

Ingredients

4 people

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

Brussels sprouts

1 kg Brussels sprouts, prepared
1 tbsp olive oil
2 tbsp liquid honey
¾ tsp salt

Fondue

1 garlic clove, cut in half
800 g fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
1 ½ tbsp Maizena cornflour
3 dl white wine
1 tbsp Dukkah (spice mix)
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How it's done

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Brussels sprouts

In a bowl, mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove.

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with 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. Add the dukkah, mix, and serve the fondue with the Brussels sprouts.

How-tos

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