1 1/2 cups of white wine
1/4 cup of chopped parsley
3 tablespoons of kirsch
2 tablespoons of cornstarch
1 tablespoon of wheat germ oil
500g cooked potatoes with skin
400g grated Emmental cheese
400g grated Gruyère cheese
3 cloves of garlic, minced
2 medium onions, chopped
2 medium tomatoes, peeled and seeded
Salt and pepper to taste
1 1/2 cups of white wine
1/4 cup of chopped parsley
3 tablespoons of kirsch
2 tablespoons of cornstarch
1 tablespoon of wheat germ oil
500g cooked potatoes with skin
400g grated Emmental cheese
400g grated Gruyère cheese
3 cloves of garlic, minced
2 medium onions, chopped
2 medium tomatoes, peeled and seeded
Salt and pepper to taste
1
Cut the tomato into cubes
In a medium saucepan, heat the wheat germ oil over low heat
Saute the garlic, onion, and tomato for 5 minutes
Add the parsley and season with salt and pepper
2
Add the white wine and cheeses
Stir with a wooden spoon until the cheese melts
In a separate bowl, dissolve the cornstarch in kirsch
Add to the saucepan and stir until slightly thickened
Serve at the table
Place the saucepan over the fondue pot
On one side, serve the potatoes with skin
Each person will remove the skin from their potatoes and drizzle with the fondue.
