for 4 person

Broth

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 litre	water
4 sprig	flat-leaf parsley
4 sprig	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

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.

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