Fondue with vårgrønsager

Ingredients for Fondue with vårgrønsager

Instructions for Fondue with vårgrønsager

To prepare the Fondue with vårgrønsager recipe, please follow these instructions:

Arrow skalotte the onions and cut them into small cubes. Rinse and dry the glue, grate rind finely and squeeze the juice. Stir the ingredients for the sauce together. Wash, dry and chop kørvelen and stir it in, season with salt and pepper.

Peel the white asparagus and cut the ends of the step. Rinse the green asparagus and cut the ends of cut all aspargrserne in 1 – 1 ½ cm long pieces.

Rinse and nip sugar peas. Peel the carrots and cut them into thin slices on the bias. Peel majroerne, share them through the middle and cut them into thin slices. Serve the vegetables on a platter.

Heat the broth in a shallow saucepan and set it on the rechauden. Take a little differently by the vegetables and boil them until tender in small fondue sieves. Eat Chervil sauce.

Tips:
Fresh Chervil tastes good in egg dishes, fish and poultry. Besides Chervil sauce you can make a portion mustard mayonnaise with dill and incidentally servers fondue with bread and white wine.