Best garnishes for Fondue Chinoise

Everyone knows the classic side dishes for the traditional Fondue Chinoise, such as rice, chips, fresh and pickled vegetables! Pamper your guests with these new bursts of flavor this year! From sweet potato fries to veggie chips, we show you how to add a new flavor to your holiday menu!

Fine saffron rice gourmet style

Normal rice yesterday! That’s why you should try a new burst of flavor for the festive menu this year – with saffron! The red spice gives the rice the right gourmet touch! Below we show you how to do this:

Saffron rice

preparation

1. Wash the rice first: Rinse the rice in a strainer under cold water until clear. Then strain well.
2. Peel the onions and cut them into small pieces. Then fry in olive oil. Add the rice along with the water and saffron and bring to a boil.
3. Turn off the stove and cover the rice and let it simmer for about 15 minutes. Tip: Never lift the lid!
4. Fluff the rice with a fork and serve hot.
5. Tip: Cook the rice in several portions, always hot.

Crispy french fries

Everyone loves crispy french fries! But everyone has tried before. That’s why you should try a new flavor this year and use sweet potatoes instead of regular potatoes! Below we show you how to prepare them healthy in the oven:

preparation

1. Wash and peel the sweet potatoes first. Then cut into sticks about 1 cm thick and soak in water for 60 minutes.
2. Dry the slices and place in a large bowl and mix with olive oil, salt, pepper and rosemary.
3. Place the slices on a baking sheet (lined with baking paper!). Then bake the baking tray in a preheated 250 degree oven (top/bottom heating) for about 15 to 20 minutes.
4. Sprinkle some sea salt on the potatoes and serve hot right away!

pickled vegetables

Sour asparagus, silver onions, baby corn, and pickles – these are Fondue Chinoise must-haves! If you’re not completely nauseous during the Christmas stress, you can even make it yourself at home!

preparation

1. Wash and peel the cucumbers. Then cut it in half lengthwise and remove the seeds with a spoon.
2. Cut the cucumbers into pieces about 2 cm wide and put them in a bowl with salt.
3. Cover the cucumbers and let them cool for about 24 hours and then drain.
4. Peel the horseradish and cut into pieces of about 1 cm.
5. Vinegar, 500 ml of water, sugar, mustard, bay leaf and horseradish are boiled in a saucepan.
6. Add the cucumbers and bring everything to a boil. Let the mixture cool slightly and let it sit for about 24 hours.
7. The next day, wash the herbs, dry them and separate them from the stems. In a large pot, bring the water to a boil with the herbs.
8. Soak the jars with the cucumbers in boiling water for 5 minutes and drain.
9. Scatter the cucumber pieces with the herbs into the glasses.
10. Cucumbers are stored in the refrigerator for about 1 year.

fruit

As a simple side dish or as an exotic aftertaste: You can also enjoy fruits with the Classic Fondue Chinoise. Pineapple, mango, kiwi and others, refresh the menu with a fruity note. It is best to immediately cut the fruit into bite-sized pieces. If you have a little extra time or want to keep your kids busy, you can use it to make fruit kebabs. It also looks so much better when served and on the table!

vegetable chips

Everyone knows bland chips and you don’t want to worry about their calories! Here’s a simple and healthy alternative so you can start making your New Year’s resolutions now:

preparation

1. Wash and peel the vegetables. Then cut the vegetables into thin slices with the help of a mandolin. The thinner the slices, the crispier the chips will be!
2. Put the vegetable slices in a bowl and add olive oil, salt and other seasonings.
3. Place the slices on a parchment-lined baking sheet and spread evenly. Place the baking tray in the preheated 140 degree oven (fan oven) and bake for about 40-45 minutes.
4. Tip: keep turning on the oven to let the steam escape. This makes the chips extra crispy!
5. Serve the chips right away!