Preparation time
5min
Total time
5min
Portion
4
portion(s)
Level
easy
Ingredients
- 1 tbsp Butter
- 200 gpeeled floury potatoes, chopped
- 450 g vegetable stock
- 150 g white wine, (Swiss Fendant or Epesses)
- 200 g Vacherin Fribourgeois-cheese, chopped
- Pepper and nutmeg to taste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Heat up the butter for 1 minute at 100°.
Add potato and chop for 10 seconds on speed 4. Sauté for 30 seconds at 100° on speed 1.
Add stock and cook for 8 minutes at 100° on speed 1.
Add white wine and simmer for 4 minutes at 80° on speed 1.
Add cheese and purée for 30 seconds on speed 10. Season to taste.
Thermomix Model
-
Recipe is created forTM 31
Other users also liked
Show me similar recipes by:
Comments
Dear Moreta
sorry for the late reply as I was abroad for a two weeks. Regarding the wine, Fendant as well as Epesses are both Chasselas which according to the "The Full Wiki" are vinified to be a full, dry and fruity white wines.
Regarding the cheese, according to an article in the Sydney Morning Herald of the October 9, 2009 (http://www.smh.com.au/lifestyle/homestyle/fonduementally-swiss-20091009-gpjb.html) the Swiss cheese can be substituted in Fondue with fontina or other good melting cheeses, but I have not tried it on this recipe. According to the world cheese book (DK Publishing, 2008, p. 245), the Vacherin Fribourgeois tastes supple and nutty with a long, tender aftertaste of alpine flowers and freshly cut hay. They also mention that the flavors intensify when the cheese is melted.
I hope you can find the right cheese and you will enjoy this recipe as much as I do.
Best regards
Alex
Could you comment on the wine and cheese. Is the wine a dry or sweet wine and what would you suggest as a local Australian cheese. I do not recognise that one.
Are you sure to delete this comment ?