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Genuine 70s Occasion Fondue [Vegan, Gluten-Free]
I bear in mind fondue being a giant factor again within the 1970’s. All the time a enjoyable time. This fondue is surprisingly near the actual factor (due to the splash of kirsch because the genuine, tremendous particular secret ingredient) as verified by my husband who ultimately advised me he needed to stroll…
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Easy methods to Put together Genuine 70s Occasion Fondue [Vegan, Gluten-Free]
- Deliver a big pot of salted water to a boil. Boil the potatoes till fork tender, about ten minutes. Drain and put aside.
- Within the pot the potatoes have been boiled in add the olive oil to a skillet over low warmth and add the onions. Prepare dinner, stirring often for 15-20 minutes till onions are translucent and tender. Add the garlic and prepare dinner for one more two minutes or so.
- In a small bowl, combine the cornstarch with 1 cup of water and stir to make a slurry. Add to the onion combination and improve the warmth to medium. Simmer for about 3-5 minutes after which take away from the warmth and add the potatoes, salt, and half the wine. Return to the warmth and use an immersion blender to mix the combination. If the combination just isn’t totally easy switch to a high-powered blender (I used a Vitamix).
- Return to the pot, add the opposite half of the wine and a splash of the kirsch. Switch to a fondue pot and preserve heat with Sterno. Grate a small quantity of nutmeg excessive of the fondue and serve with crusty bread chunks for dipping.