Vegetable Fondue with Jerusalem Artichoke

For the Vegetable Fondue with Jerusalem Artichoke, peel the kohlrabi and carrots and cut into sticks. Halve the peppers, remove the seeds and cut into 2 cm wide strips, clean the celery and fennel and cut into 1.5 cm wide pieces. Slice the melanzani and zucchini without peeling. Divide the cauliflower into florets, cook in salted water until half-cooked, drain well. Peel and slice the Jerusalem artichoke, fry in a pan with a little oil until crispy.

Arrange the vegetables and Jerusalem artichokes on plates or in small bowls.

For the sauce, chop the onion and garlic. Sauté in olive oil until light yellow. Add white wine, horseradish, paprika and vegetable soup and bring to a boil. Put the green pepper in a small sieve, rinse in cold water, crush lightly and add.

Reduce the sauce by half. Add the cream and butter. Add a little salt if necessary. Finish with cream. Pour the sauce into a preheated caquelon or copper pan and place on a fondue tray.

Serve the vegetable fondue with Jerusalem artichokes with any other side dishes, such as baguette, etc. Each guest dips vegetables of their choice into the sauce. Make sure that the sauce always remains very hot.

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