Summary

Ingredients

• 1 kg potato (s), waxy
• 1 large onion (s)
• 3 clove (s) garlic
• 100 g bell pepper (s), yellow, about 1/2 bell pepper
• 120 g pumpkin (s), alternatively carrots
• 200 ml water
• 150 ml white wine, vegan
• 3 tablespoon yeast flakes
• 3 teaspoons salt
• 0.5 teaspoon ½ black pepper
• 0.5 teaspoon ½ nutmeg
• bread for serving

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Instructions

1. Peel the potatoes, cut them into pieces and put them in a saucepan. Peel and add onions and garlic. Cut the bell pepper and pumpkin into pieces and cook everything together in a saucepan with a little water for about 20 minutes until soft.
2. Put the soft-boiled ingredients together with approx. 150-200 ml of the cooking water in the blender and puree everything. Pour the creamy sauce into a saucepan or the typical fondue pan Caquelon. Add white wine, yeast flakes, salt, pepper and nutmeg and simmer while stirring.
3. Then add more spices to taste and serve the fondue with pieces of bread.
4. Note: The classic cheese fondue is practically a national dish in Switzerland. But it is always worth trying this delicious and healthy, vegan variant made from potatoes.