Cheese Fondue with Venison Meatballs & Crudités
with bacon-wrapped broccolini & roasted cauliflower4.5(106)
Calories
:
1011 kcalProtein
:
46.5g proteinDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
"Crudités" is a French term meaning "raw things", referring to an assembly of fresh, raw, cut vegetables served alongside a dipping sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Cauliflower florets
100 g
Broccolini
2 slice
Bacon
½ piece
Endive
⅓ piece
Purple carrot
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
1 pinch
Nutmeg
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Grated mature cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
¼ piece
Low sodium chicken stock cube
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4231 kJ
Calories1011 kcal
Fat61 g
Saturated Fat31.3 g
Carbohydrate19.9 g
Sugar10 g
Dietary Fiber4.4 g
Protein46.5 g
Salt2.9 g
Potassium258.2 mg
Calcium29 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Strainer
•Saucepan
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 210°C.
- Boil plenty of water in a pot or saucepan for the vegetables.
- Halve any thicker broccolini stalks lengthways, then parboil for 30 seconds.
- Remove from the pot with a slotted spoon and rinse under cold water.
2
- Wrap the bacon around the broccolini stalks, then transfer to one side of a parchment-lined baking sheet.
- Lightly drizzle with olive oil, then season with salt and pepper.
- Roast in the oven for 4 minutes.
3
- Meanwhile, cut any larger cauliflower florets in half.
- Parboil the cauliflower in the same pot for 30 seconds, then drain.
- Transfer the cauliflower to the same baking sheet and roast for 9 - 11 minutes (see Tip).
Tip: use a second baking sheet if necessary.
4
- Melt a small knob of butter in a saucepan over medium-high heat.
- Add the cream and bring to a boil, then crumble in the stock cube (see pantry for amount).
- Allow to reduce for 2 - 4 minutes over low heat.
- Add the mustard and both cheeses, then grate in a pinch of nutmeg as preferred. Season to taste with salt and pepper.
5
- Cut off the base of the endive and discard, then separate the leaves.
- Cut the carrot into 5cm batons.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the meatballs for 8 - 9 minutes.
6
- Transfer the cheese fondue to a serving dish.
- Serve the fondue surrounded by the vegetables and the meatballs.
