Broth fondue, for me that is a piece of childhood. On cold winter evenings, when the snow crunched outside, the whole family gathered around the steaming pot. Everyone had their own fondue fork and dipped meat and vegetables into the aromatic broth. The memory of these evenings is closely linked to warmth, security and the hearty scent of fresh herbs. The basis for this fondue is a strong broth, which gets its unmistakable taste from the combination of leeks, carrots, onions and celeriac. The leek contributes a mild spice, while the carrots provide a light sweetness and the onions provide a pleasant spiciness. The celeriac brings in an earthy note that rounds off the aroma. The fresh parsley gives the broth a vibrant freshness. The Thermomix® makes preparing this broth child's play. The vegetables are first roughly chopped to release the aromas. It is then sautéed in olive oil, which releases the essential oils and intensifies the taste. The addition of bay leaves, allspice and peppercorns gives the broth a spicy depth. A dash of white wine provides a fine acidity that perfectly balances the dish. After cooking, the broth is reduced to concentrate its flavor and achieve a creamy consistency. Be sure to pass the broth through a very fine sieve or cheesecloth after the first cooking process to really remove all vegetable residues and obtain a clear, pure broth. For the fondue you can use different types of meat, such as beef fillet, pork fillet and chicken breast fillet. It is important that the meat is cut into bite-sized pieces so that it cooks quickly and evenly in the broth. There are no limits to your imagination when it comes to vegetables. Broccoli, mushrooms and peppers are a classic choice, but other vegetables such as zucchini, eggplant or carrots are also a great fit. For a vegetarian option, you can use tofu or tempeh instead of meat. The Maultaschen are also a great addition that gives the fondue a hearty note. Serve the broth fondue with various dips and sauces, such as aioli, herb quark or a spicy chili sauce. Fresh baguette, potatoes or rice go well with this. Salads or pickled vegetables are suitable as a side dish. The broth can be prepared well and stored in the refrigerator. You can also cut the meat and vegetables the day before and store them in separate containers. This means you have less work on the day of the fondue and can concentrate on enjoying it. You can easily freeze leftover broth and use it later for soups or sauces.

Broth Fondue with Meat, Vegetables and Maultaschen

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Description

Ingredients (19 ingredients)

Preparation (7 steps)

Prepare vegetables

Chop vegetables

Sauté vegetables

Prepare broth

Reduce broth

Prepare meat and vegetables

Serve fondue

Finished cooking? Great! 🎉

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