Divide the cauliflower into roses and pre-cook in water with a pinch of salt for about 5 minutes.
Cook the green beans according to the instructions on the package. Clean the carrots and cut them into 5mm slices. Remove seeds from peppers and cut into bite-sized pieces, which is about the size of the carrot slices. Remove the skin from the kohlrabi and cut into slices about the same size. Pre-cook the last three vegetables in salted water for about 5 min as well. Drain all vegetables well and dry with kitchen paper afterwards.
Cut 1/3 of the mushrooms into slices and arrange them together with the other vegetables alternately on the wooden sticks. Arrange the whole mushrooms on a plate around the wooden sticks.
Fill the fondue pot one-third full with coconut oil and heat to about 180 °C. When the fondue is ready, place the skewers in the pot.
At the table, let everyone slide their skewers one after the other into the hot fat and fish them out again after about 3 minutes, sprinkle them with a little salt and pepper to taste and dip them into the available sauces.
Spit the whole mushrooms onto the fondue fork and let them cook in between.
Serve with sliced white bread and, if you like it, herb or garlic butter,-9
As a drink is suitable a light white wine, Riesling or Müller-Thurgau or Swiss Fendant or French Sancerre.
Our tip: As an alternative to fresh herbs you can also use
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