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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium-size bowl toss the cheese with the cornstarch. | 2. In a medium-size heavy-bottomed saucepan,cook the red pepper in the butter over medium heat 2 to 3 minutes. | 3. Add the broth and milk and heat until barely simmering. | 4. Stir in the lemon juice. | 5. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. | 6. When all the cheese has been added, stir in the dill, nutmeg, salt and pepper. | 7. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss cheese	1 1/2	cups	shredded	778.14	2.8512	53.3808	61.3602
gruyere	1 1/2	cups	shredded	817.74	0.7128	59.0238	64.0332
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cornstarch	1 1/2	1/2		60.96	14.6032	0.0416	0.008
red pepper	1	cup	diced	60.0	13.215	2.805	0.66
butter	2	tablespoons		171.0	7.857	5.343	14.4
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
milk	1	cup		148.84	11.6632	7.686	7.9788
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
salt				-	-	-	-
white pepper				-	-	-	-

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