Fondue for the New Year's Eve So succeeds with and without meat

Fondue: with and without meat

Many families gather at the fondue on New Year's Eve to shorten the hours until the turn of the year. If you want to save calories, the hot fat prefers a rich broth. It should not be salted too much, as it cooks over time and gets stronger and stronger.

Lean meat such as fillet of beef, pork or lamb as well as turkey breast and chicken breast is particularly suitable for fondue. Fish disintegrates very easily, so gourmets should prefer sorts of solid meats like salmon, zander and perch. Also larger shrimp and kitchen ready squid can be used well. Expect 200 grams of fish, meat or seafood per guest.

Always delicious: This is how the fondue succeeds on New Year's Eve. Image: M.studio - fotolia

Also vegetarian possible
Vegetarians can enjoy the convivial New Year's classic without any meat: a vegetable bouillon is prepared, which is refined with fresh carrots, cauliflower florets and kohlrabi. Spices such as ginger, garlic, chilli and soy sauce make for an Asian touch. With a dash of white wine, the broth gets a fine aroma. Instead of meat you turn into fondue cups carrots, fennel, peppers, mini zucchini, mixed mushrooms, celery, leek and tofu. Solider varieties such as cauliflower and broccoli must be blanched beforehand.

An alternative is the vegetarian fat fondue. However, it is higher in calories, because the vegetables are fried in a batter. It is cut into bite-sized pieces, blanched and quenched in ice water. The batter is prepared from eggs, water, flour, pepper and curry powder. Now every guest can impale the vegetables of their choice, pull them through the dough and bake in the hot oil.

For fondue - whether classic or vegetarian - side dishes such as rice, pre-cooked potatoes, a green salad, pickled vegetables. With a baguette or ciabatta. The delicacies are dipped in light sauces based on lean yoghurt and quark or sour cream. A simple tomato salsa succeeds with tomato paste, low-fat yogurt, coriander and cayenne pepper. Alternatives are dips with avocado or hot peppers, a mango chutney, garlic and mustard sauces. Culinary is a successful annual farewell with nothing more! (Heike Kreutz, aid)