Directions:
- Cut the bread into 1-inch cubes and place on a baking sheet for toasting at the last minute. Cook the broccoli, cauliflower and carrots separately in boiling salted water for 2 minutes or until tender and crisp. Refresh under cold water and drain. Arrange the cooked vegetables on a platter.
- Grate the cheese into a bowl and toss with the flour. Oil the fondue pot to prevent the cheese from sticking.
- Just before serving, lightly toast the bread in a 400 degree F oven. Bring the wine to a boil with the garlic in the fondue pot. Stir in the cheese using a wooden spoon. Boil the fondue for 1 minute. When the cheese is completely melted, stir in the mustard, salt and pepper to taste. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.48 Kcal (1011 kJ) | ||
| Calories from fat | 42.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 7% | |
| Sodium | 341.84mg | 14% | |
| Potassium | 564.32mg | 12% | |
| Total Carbs | 20.08g | 7% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 20.23g | 40% | |
| Vitamin C | 71mg | 118% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 608.1mg | 61% | |
| Amount Per 100 g | |||
| Calories | 87.96 Kcal (368 kJ) | ||
| Calories from fat | 15.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 7% | |
|---|---|---|---|
| Cholesterol | 7.23mg | 7% | |
| Sodium | 124.52mg | 14% | |
| Potassium | 205.56mg | 12% | |
| Total Carbs | 7.31g | 7% | |
| Sugars | 1.89g | 21% | |
| Dietary Fiber | 1.48g | 16% | |
| Protein | 7.37g | 40% | |
| Vitamin C | 25.9mg | 118% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 221.5mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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