Cheese Fondue with Miso Mushrooms and Roasted Broccolini

Name: Cheese Fondue with Miso Mushrooms and Roasted Broccolini with roasted cherry tomatoes and pear
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 200 g Broccolini; 250 g Chestnut mushrooms; 25 g White miso paste; 250 g Red cherry tomatoes; 2 piece Wholegrain ciabatta; 1 piece Pear; 2 pinch Nutmeg; 50 g Grated Gouda; 50 g Grated aged Gouda; 200 milliliters Heavy cream; 2 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 1 teaspoon Mustard; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with roasted cherry tomatoes and pear

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This recipe provides 421g vegetables per portion.

Tags:

Veggie

Allergens:

Soja

•Tarwe

•Gerst

•Gluten

•Haver

•Rogge

•Sesamzaad

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Broccolini

125 g

Chestnut mushrooms

15 g

White miso paste

(Contains: Soja, Tarwe)

125 g

Red cherry tomatoes

1 piece

Wholegrain ciabatta

(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

½ piece

Pear

1 pinch

Nutmeg

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

25 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

100 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

½ teaspoon

Mustard

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4497 kJ

Calories1075 kcal

Fat79.8 g

Saturated Fat44.4 g

Carbohydrate49.6 g

Sugar13.8 g

Dietary Fiber16.1 g

Protein32.5 g

Salt3.9 g

Potassium428.8 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.

Cooking Steps

Preheat the oven to 200 degrees. Bring plenty of water to the boil in a pan for the broccolini.
If necessary, halve the thicker broccolini lengthways.
Boil the broccolini in the pan for 1 - 2 minutes. Drain in a sieve or colander.
Slice the mushrooms and mix them with the miso* in a bowl.

*Take care, this ingredient is salty! Use as preferred.

Spread the broccolini, mushrooms and tomatoes on a parchment-lined baking sheet, keeping them separate. Drizzle with the olive oil and season with pepper and salt to taste.
Roast the vegetables in the oven for 12 - 15 minutes. Put the ciabatta in the oven for the last 4 - 5 minutes.
Core the pear, then cut into slices (see Tip).

Tip: if you prefer the pear softer, you can grill it in a pan before serving.

Heat a knob of butter in a saucepan over medium-high heat.
Add the heavy cream and bring to the boil. Crumble in the stock cube (see pantry for amount) over the saucepan and reduce for 2 - 4 minutes on low heat.
Add both cheeses and the mustard. Stir well and allow the cheese to melt.
Grate 1 pinch of nutmeg per person over the pan.
Season with pepper.

Dice the ciabatta into cubes.
Transfer the cheese fondue to a small bowl.
Serve the mushrooms, broccolini, tomatoes, pear and ciabatta next to the cheese fondue.