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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside. | 2. Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft. | 3. Add garlic and cook 1-2 minutes more. | 4. Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally. | 5. Add nutritional yeast and salt and simmer an additional 5 minutes. | 6. Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes. | 7. Add remaining wine and cook for one minute. Stirring until thickened. | 8. Transfer to fondue pot, sprinkle with nutmeg and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10		boiling peeled	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		peeled chopped	120.0	28.02	3.3	0.3
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
nutritional yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
salt	1 1/2	1/2		-	-	-	-
white wine	1	cup	divided	-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.