Provencal Fondue
Provencal Fondue might be a good recipe to expand your main course recipe box. For $2.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 361 calories, 20g of protein, and 19g of fat each. This recipe from Vegetarian Times requires baguette, leafy vegetables, cornstarch, and garlic. Many people made this recipe, and 319 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Chocolate Fondue & Swissmar Cast Iron Fondue Set Giveaway, Provençal tarts, and Provençal Tartlets.
Servings: 6
Ingredients:
3 cups baguette cubes (4 oz.)
1 ½ cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes
5 tsp. cornstarch
1 cup dry white wine
1 cup shredded Comté or Emmental cheese (4 oz.)
2 cloves garlic, minced (2 tsp.)
2 cups shredded Gruyère cheese (8 oz.)
2 tsp. Herbes de Provence
3 cups fresh and/or steamed vegetables
1 tsp. olive oil
1 small onion, finely diced (1 cup)
1 pinch salt
¼ tsp. sugar
1 tsp. pastis, optional
Equipment:
sauce pan
pot
bowl
Cooking instruction summary:
1. Heat oil in fondue pot or saucepan over medium-low heat. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes. Transfer to bowl, and set aside.2. Toss cheeses with cornstarch in bowl.3. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles. Serve with Dippers.
Step by step:
1. Heat oil in fondue pot or saucepan over medium-low heat.
2. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened.
3. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes.
4. Transfer to bowl, and set aside.
5. Toss cheeses with cornstarch in bowl.
6. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles.
7. Serve with Dippers.
Nutrition Information:
covered percent of daily need
