Vegetable Fondue

For the vegetable fondue, divide the cauliflower into roses and precook in hot salted water for about 5 minutes.

Steam the green beans according to the instructions on the package. Wash the carrots and cut into 5 mm slices. Pit bell bell pepper and cut into bite-sized pieces.

Peel kohlrabi and shred into slices about the same size. Pre-cook carrots, bell bell pepper and kohlrabi also in salted water for about 5 minutes.

Strain the vegetables and let drain properly, pat dry with kitchen roll.

Cut 1/3 of the mushrooms into slices and put them alternately with the other vegetables on the skewers. Drape the whole mushrooms on a platter around the wooden skewers.

Fill the fondue pot one third full with coconut fat and heat to about 180 °C.

Cook the vegetable skewers at the table in the hot coconut oil for about 3 minutes and season with salt and pepper to taste.

Skewer the whole mushrooms on fondue forks and cook in parallel.

Serve the vegetable fondue with sauces of your choice!

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