Provencal Fondue

Provencal Fondue might be a good recipe to expand your main course recipe box. For $2.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 361 calories, 20g of protein, and 19g of fat each. This recipe from Vegetarian Times requires baguette, leafy vegetables, cornstarch, and garlic. Many people made this recipe, and 319 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Chocolate Fondue & Swissmar Cast Iron Fondue Set Giveaway, Provençal tarts, and Provençal Tartlets.

Servings: 6

 

Ingredients:

3 cups baguette cubes (4 oz.)

1 ½ cups peeled, diced tomatoes, or 1 15-oz. can diced tomatoes

5 tsp. cornstarch

1 cup dry white wine

1 cup shredded Comté or Emmental cheese (4 oz.)

2 cloves garlic, minced (2 tsp.)

2 cups shredded Gruyère cheese (8 oz.)

2 tsp. Herbes de Provence

3 cups fresh and/or steamed vegetables

1 tsp. olive oil

1 small onion, finely diced (1 cup)

1 pinch salt

¼ tsp. sugar

1 tsp. pastis, optional

Equipment:

sauce pan

pot

bowl

Cooking instruction summary:

1. Heat oil in fondue pot or saucepan over medium-low heat. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes. Transfer to bowl, and set aside.2. Toss cheeses with cornstarch in bowl.3. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles. Serve with Dippers.

 

Step by step:


1. Heat oil in fondue pot or saucepan over medium-low heat.

2. Add onion and salt. Cover, and cook 2 to 3 minutes, or until softened.

3. Add tomatoes, garlic, herbes de Provence, pastis (if using), and sugar; bring to a boil. Simmer 5 minutes.

4. Transfer to bowl, and set aside.

5. Toss cheeses with cornstarch in bowl.

6. Add wine to fondue pot or saucepan, and bring to a boil over medium heat. Simmer 5 to 7 minutes, or until reduced by half. Stir in cheese mixture, and cook 3 to 4 minutes, or until cheese is melted, stirring constantly. Stir in tomato mixture, and cook 2 minutes, or until Fondue bubbles.

7. Serve with Dippers.


Nutrition Information:

Quickview
407k Calories
20g Protein
19g Total Fat
32g Carbs
22% Health Score
Limit These
Calories
407k
20%

Fat
19g
30%

  Saturated Fat
10g
68%

Carbohydrates
32g
11%

  Sugar
8g
9%

Cholesterol
58mg
20%

Sodium
375mg
16%

Alcohol
4g
23%

Get Enough Of These
Protein
20g
40%

Calcium
608mg
61%

Phosphorus
439mg
44%

Manganese
0.7mg
35%

Vitamin K
26µg
25%

Folate
99µg
25%

Vitamin C
19mg
23%

Selenium
15µg
23%

Fiber
5g
22%

Zinc
3mg
21%

Vitamin B12
1µg
21%

Vitamin B2
0.3mg
17%

Vitamin B1
0.25mg
16%

Magnesium
64mg
16%

Potassium
566mg
16%

Vitamin E
2mg
14%

Vitamin B6
0.27mg
14%

Iron
2mg
14%

Copper
0.27mg
13%

Vitamin A
658IU
13%

Vitamin B3
2mg
11%

Vitamin B5
0.99mg
10%

Vitamin D
0.32µg
2%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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