Baked Mont d'Or with diced mixed vegetables
The classic hot box method is a delicious way to serve Mont d'Or cheese.
For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
32K 19 3.7
Last modified on: February 26th 2017
Keywords for this recipe:
100 g 
1 
1 
1 turnip
2 Jerusalem artichokes
50 g peas
30 g 
1 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 30 min. | 28 min. | 58 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 25 min.
Prepare all the vegetables: rinse and dry them (except the mushrooms) and dice small, apart from the shallot which should be chopped finely.
As Mont d'Or is a seasonal cheese available in winter, you will need to use frozen peas.
As Mont d'Or is a seasonal cheese available in winter, you will need to use frozen peas.
Stage 2 - 1 min.
Melt 30 g butter in a large frying pan on medium heat.
When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.
When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.
Stage 3
Then add all the other vegetables and cook until tender, stirring frequently.
Stage 4 - 5 min.
As the vegetables are diced small, they will cook rapidly, in 5 minutes at most.
Take off the heat and set aside.
Take off the heat and set aside.
Stage 5 - 2 min.
Preheat the oven to 340°F (170°C).
Slice the top off the Mont d'Or and keep this "lid" to one side for later. Scoop out most of the cheese, leaving a little around the sides.
Slice the top off the Mont d'Or and keep this "lid" to one side for later. Scoop out most of the cheese, leaving a little around the sides.
Stage 6 - 2 min.
Put the cheese you as you remove it into a microwave-proof bowl.
Heat the cheese in the microwave until just melted. This is best done in several short bursts on maximum power, stirring each time.
If you don't have a microwave, melt the cheese in a pan on very low heat, stirring frequently.
Heat the cheese in the microwave until just melted. This is best done in several short bursts on maximum power, stirring each time.
If you don't have a microwave, melt the cheese in a pan on very low heat, stirring frequently.
Stage 7 - 1 min.
Tip the vegetables into the melted cheese and mix well.
Stage 8 - 2 min.
Refill the Mont d'Or with the cheese and vegetable mixture.
You may well have more filling than there is room for, so any leftovers can be put into ramekins for another meal.
You may well have more filling than there is room for, so any leftovers can be put into ramekins for another meal.
Stage 9 - 20 min.
Put the "lid" back on the Mont d'Or and bake for about 20 minutes until the top is browned.
Serve piping hot with the cheese still in its box so that everyone can dig in with a spoon.
Serve piping hot with the cheese still in its box so that everyone can dig in with a spoon.
Remarks
You can use any vegetables you prefer or whatever is available to buy. The important thing is to keep the shallot, finely chopped, but the rest is up to you.
Keeping
Should be eaten immediately.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,939 Kcal or 8,118 Kj | 111 gr | 59 gr | 140 gr |
| 97 % | 43 % | 6 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 10 gr | 5 gr | 13 gr |
| 9 % | 4 % | <1 % | 2 % |
| Per Mont d'Or | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,939 Kcal or 8,118 Kj | 111 gr | 59 gr | 140 gr |
| 97 % | 43 % | 6 % | 21 % |
How much will it cost?
- For 1 Mont d'Or : 8.22 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe by Farida from France 5 TV's .
This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom bourguignon, Summer Salmon Blanquette, Breton leek and mushroom tart, Tomato omelette, Mushroom velouté, ... All |
 | Peas: You can check-out other recipes which use it, like for example: Pea and avocado salad, Macédoine of vegetables, Chinese style chicken, Icelandic-style fish and vegetable pie, Eggs en Cocotte à la Française, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Spinach on toast with bechamel, Tenderloin steaks marinated in red wine with rosemary, Nicholas's fish, Citrus tart, ... All |
 | Jerusalem artichoke: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Jerusalem artichoke salad, Leek and Jerusalem artichoke soup, Turnip and Jerusalem artichoke soup, Roast in the bag pork with fondant vegetables., ... All |
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