1. Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside. 2. Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft. 3. Add garlic and cook 1-2 minutes more. 4. Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally. 5. Add nutritional yeast and salt and simmer an additional 5 minutes. 6. Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes. 7. Add remaining wine and cook for one minute. Stirring until thickened. 8. Transfer to fondue pot, sprinkle with nutmeg and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
