Fondue with caramelized leek
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2 tbspbutter
- 2garlic cloves
- 300 gleek
- 3 sprigsrosemary
- 2 tbsphoney
- 2 tbspwhite balsamic vinegar
- ¼ tspsalt
- a littlepepper
- 500 gVacherin fribourgeois
- 300 gtangy Appenzeller
- 1garlic clove
- 1 tbspMaizena cornflour
- 4 dlapple wine
- ¼ tspsalt
- a littlepepper
- 600 graclette potatoes
Instructions
Step 1
Heat the butter in a non-stick frying pan. Briefly sauté the garlic. Add the leek, rosemary and honey, cover and cook over a low heat for approx. 25 mins., stirring occasionally. Mix in the balsamic, season, cover the leek and simmer for approx. 5 mins.Step 2
Place the cheese and garlic in the fondue pot. Mix the cornflour into the apple juice, pour into the pot. Bring the cheese to the boil over a medium heat, stirring until the cheese has melted and the fondue is creamy, then season. Serve the fondue with the potatoes and leek.