Cheese Fondue with Venison Meatballs & Crudités
with bacon-wrapped broccolini & roasted cauliflower
"Crudités" is a French term meaning "raw things", referring to an assembly of fresh, raw, cut vegetables served alongside a dipping sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 aged Gouda
(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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the cheese fondue to a serving dish.
- Serve the fondue surrounded by the vegetables and the meatballs.
