Summary

Ingredients

• 1 ½ liter vegetable stock
• 500 g pork fillet (s)
• 400 g minced meat, half and half
• 400 g sausaes (cocktail sausaes) from the lass
• 100 g celeriac
• 400 g carrot (s)
• 100 g leek
• 500 g cauliflower
• 400 g zucchini
• 1 large onion (s)
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 0.5 teaspoon ½ pepper, whole black grains
• 2 bay leaves
• 2 slices toast
• 3 egg (s)
• 200 g sour cream
• 200 g sour cream
• 1 tablespoon mustard (Dijon mustard), grainier
• 100 g yourt, low-fat
• Paprika powder, noble sweet
• salt and pepper

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Instructions

1. Peel and finely dice 1 carrot and celery. Clean the leek and cut into fine rings. Halve the onion and roast with the cut surface in a non-stick pan over medium heat until brown.
2. Put the vegetables with the bay leaves, peppercorns and the roasted onion in a saucepan, add the vegetable broth and bring the broth to a boil. Cook over low heat for about 15 minutes, then pour through a sieve into the fondue pot and place on the rechaud.
3. Debark, soak, squeeze the toast and pluck into small pieces, add to the mince with an egg. Knead with salt, pepper and paprika, season to taste. Roll walnut-sized balls, arrange on a platter, refrigerate until ready to use.
4. Clean the cauliflower and cut into florets. Clean the zucchini, quarter lengthways and cut across into 2 cm long pieces. Peel the remaining carrots and cut into 1 cm wide slices. The
5. Arrange the vegetables on a platter.
6. Cut the pork tenderloin into approx. 3 cm cubes and place in a bowl.
7. Drain the cocktail sausages, also place them in a bowl.
8. Cover and refrigerate all side dishes until they are ready to use.
9. Cut the chives into fine rolls and place in a bowl with the sour cream, season with salt and pepper.
10. Pluck the parsley leaves, chop, mix with sour cream, yoghurt and mustard. Season the sauce with salt and chill
11. When eating fondue together, cook all the prepared ingredients in the broth and dip into the sauces. Serve with baguettes.
12. Finally, remove the foam from the broth and season the broth with salt and pepper. Whisk 2 eggs, stir in, bring the stock to the boil and serve hot.