Broth fondue

Broth fondue

Based on 4 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
135 g
chicken breast medallions
½
orange
5 g
ginger
100 g
new potatoes (cooked)
½ head
broccoli
½
zucchini
50 g
brown mushrooms
1 cloves
garlic
¼ tsp
salt
115 g
mayonnaise
½ tbsp
grainy mustard
¼
lemon
½ l
beef stock
4 sprigs
thyme
salt
pepper
baguette (for serving)
MetricImperial

Utensils

cutting board, knife, bowl, fine grater, citrus press, fondue set

How-To Videos

how-to-cut-broccoli

How to cut broccoli

how-to-clean-mushrooms

How to clean mushrooms

how-to-cook-potatoes

How to cook potatoes

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal751
Fat60 g
Protein27 g
Carb30 g
  • Step 1/4

    Cut chicken breast medallions into thirds and transfer to a bowl. Season with salt and add freshly grated orange zest and grated ginger. Set aside. Halve small cooked potatoes, cut broccoli into florets, slice zucchini, and halve the mushrooms. Place all into separate serving bowls and set aside.
    • 135 g chicken breast medallions
    • ½ orange
    • 5 g ginger
    • 100 g new potatoes (cooked)
    • ½ head broccoli
    • ½ zucchini
    • 50 g brown mushrooms
    • salt
    • cutting board
    • knife
    • bowl
    • fine grater

    Cut chicken breast medallions into thirds and transfer to a bowl. Season with salt and add freshly grated orange zest and grated ginger. Set aside. Halve small cooked potatoes, cut broccoli into florets, slice zucchini, and halve the mushrooms. Place all into separate serving bowls and set aside.

  • Step 2/4

    Finely chop garlic and add salt. Use the side of your knife to press the garlic against the cutting board and create a paste. Mix garlic paste with half the mayonnaise. Mix the other half of the mayonnaise with the grainy mustard. Season both with salt and fresh lemon juice, and season the mustard dip with pepper.
    • 1 cloves garlic
    • ¼ tsp salt
    • 115 g mayonnaise
    • ½ tbsp grainy mustard
    • ¼ lemon
    • salt
    • pepper
    • citrus press

    Finely chop garlic and add salt. Use the side of your knife to press the garlic against the cutting board and create a paste. Mix garlic paste with half the mayonnaise. Mix the other half of the mayonnaise with the grainy mustard. Season both with salt and fresh lemon juice, and season the mustard dip with pepper.

  • Step 3/4

    In a fondue pot over medium-high heat, boil the beef stock and thyme. Transfer to a fondue burner for serving, if desired.
    • ½ l beef stock
    • 4 sprigs thyme
    • fondue set

    In a fondue pot over medium-high heat, boil the beef stock and thyme. Transfer to a fondue burner for serving, if desired.

  • Step 4/4

    Cook the chicken and vegetables in hot broth and dip as desired. Enjoy with baguette!
    • baguette (for serving)

    Cook the chicken and vegetables in hot broth and dip as desired. Enjoy with baguette!

  • Enjoy your meal!

    Broth fondue

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!