Fondue”Goat with Fingerling Potatoes”

Fondue “Goat Cheese with Fingerling Potatoes”
First, place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
Heat a small saucepan over low heat;
Add goat cheese and skim milk. Bring to a simmer, whisking until goat cheese is melted. Add butter, whisking well. Now add white wine.
Sseason with salt, pepper & finely chopped fresh thyme leaves.
Stir in chopped chives and minced shallots.
Serve with Fingerling Potatoes & White wein!
Tip 😉
As a dip try ripe pears & as a side salat: an “Arugula,Walnut Salat with Honey dressing” 😉 see Garnish