Curry fondue

Name: Curry fondue
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Fondue
Ingredients: 1 tbsp Maizena cornflour; 600 g Vacherin Fribourgeois; 200 g tangy Appenzeller; 600 g baby potatoes; 1 garlic cloves; 1 red chillies; 2 apples; 1 tbsp hot curry powder; a little nutmeg; a little pepper; 4 dl white wine

winter Fondue winter

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 4 person

Potatoes
600 g	baby potatoes
	salted water, boiling

Fondue
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

How it's done

Potatoes

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

Fondue

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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