High-protein fondue chinoise with beef fillet, turkey and veg

High-protein fondue chinoise in vegetable stock with beef fillet, turkey breast, broccoli, mushrooms and potatoes, plus two skyr dips. A New Year's Eve dinner with 50.1 g protein per person.

At a glance

• Serves 4
• Prep time: 35 min
• Cooking time: 30 min
• Total time: 65 min
• Calories: 394 kcal per serving
• Protein: 50 g
• Fat: 5 g
• Carbs: 39 g

Ingredients

• 300g beef fillet
• 300g turkey breast
• 1.5l vegetable stock
• 600g potatoes
• 300g broccoli
• 250g mushrooms
• 1 pepper
• 300g skyr
• 1 bunch of chives
• 1 tsp mustard
• 1 tsp paprika
• 1 sprig of rosemary
• 1 tsp salt

Method

You’ll need: saucepan · fondue set · chopping board · knife · ladle

1. Cook the potatoes in salted water for 18 to 20 minutes until soft and keep them warm.
2. Cut the beef fillet and turkey breast into 2 cm cubes. Divide the broccoli into florets, halve the mushrooms and cut the pepper into pieces.
3. Stir half the skyr with the finely snipped chives and a pinch of salt, and the other half with the mustard and paprika.
4. Heat the vegetable stock with the rosemary in the fondue pot on the hob, then set it on the burner at the table.
5. Cook the meat and veg in batches on fondue forks in the simmering stock. Beef needs 1 to 2 minutes (in pregnancy, cook it through), turkey 3 to 4 minutes until cooked through, and veg 2 to 3 minutes.
6. Serve everything with the potatoes and both skyr dips. At the end, you can drink the stock as a soup.

Good to know

Fondue is a fixture on New Year's Eve because everyone eats at their own pace and the evening goes on for hours. It's cooked in stock rather than oil, and there's around 50.1 g protein in one serving.

Swaps

Beef fillet → leg of venison (for children, in pregnancy and when trying for a baby, only farmed or lead-free shot) or chicken breast. Skyr → low-fat quark. Vegetable stock → beef stock. Potatoes → spelt baguette (contains gluten).

Cooking tips

Take the meat out of the fridge 30 minutes before eating so it doesn't cool the stock down as much. Keep the stock just below boiling point.

Storage

Use raw meat on the same day; the stock keeps for 3 days in the fridge.

Allergens

Contains milk and mustard; gluten-free with gluten-free stock; no egg or nuts. In pregnancy, cook the meat right through.