for 4 person

800 g	mixed vegetables (e.g. radish, broccoli, cauliflower, carrots)
	salted water, boiling
600 g	beef rump (frozen beef rump for meat fondue)

Stock

1 ½ litre	vegetable bouillon
1 cm	ginger
50 g	shiitake mushrooms

How it's done

Cut the vegetables into bite-size pieces, cook in salted water until almost soft, drain. Serve the vegetables and meat with the fondue.

Stock

Bring the bouillon to the boil. Thinly slice the ginger, slice the mushrooms, add both to the bouillon, pour into a fondue pot, place on a burner on the table.

Show complete recipe