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Gruyere Fondue With Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.5109
Energy (kCal)884.1
Carbohydrates (g)16.2655
Total fats (g)64.1597
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Purée first 5 ingredients in blender until smooth. | 2. Transfer salsa verde to small bowl. | 3. Season to taste with salt and pepper. | 4. Cover tightly and let stand at room temperature. | 5. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl. | 6. Bring wine to simmer in heavy medium saucepan over medium heat. | 7. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. | 8. Continue stirring until mixture is smooth and just begins to simmer (do not boil). | 9. Stir in half of salsa verde. | 10. Season with salt and pepper. | 11. Transfer fondue to fondue pot. | 12. Spoon remaining salsa verde atop fondue. | 13. Swirl knife through fondue and salsa verde, creating marbled design. | 14. Set pot over candle or canned heat burner. | 15. Serve with focaccia, vegetables and shrimp. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 1/3 cup - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    vermouth 1/4 cup - - - -
    dijon mustard 1 tablespoon - - - -
    garlic clove 1 - - - -
    gruyere cheese 1 1/2 cups shredded 817.74 0.7128 59.0238 64.0332
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    white wine 1 1/2 1/2 - - - -
    focaccia bread pieces - - - -
    fennel - - - -
    broccoli steamed - - - -
    cauliflower floret - - - -
    cherry tomato - - - -
    shrimp peeled cooked - - - -

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



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