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.
56 K 3.7/5 (20 reviews)
60 min.
Easy
2 Monts d'Or
10 IngredientsLast modified on: February 26th 2017
200 g 
2 
2 
2 turnips
4 Jerusalems artichokes
100 g peas
60 g 
2 
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 min.
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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 60 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.
Source: Based on a recipe by Farida from France 5 TV's .
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 120 RDI=10 % | 280 RDI=40 % | 3,880 RDI=190 % | 16,240 RDI: 190 % |
| Per 100 g | 9 RDI=4 % | 5 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per Mont d'Or | 110 RDI=40 % | 60 RDI=6 % | 140 RDI=20 % | 1,940 RDI=100 % | 8,120 RDI: 100 % |
How much will it cost?
- For 2 Monts d'Or : 16.45 €
- Per Mont d'Or : 8.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Sautéd mushrooms with spring onions and cured ham, Summer Salmon Blanquette, Vol-au-vent, Breton leek and mushroom tart, Nanou's tuna tart, ... See them all 62
Peas
Like these other recipes: French-style peas, Fillet of pollack cooked in two stages, Minestrone, Pea and avocado salad, Chicken breasts in a potato crust, ... See them all 19
Butter
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Mushroom duxelles, Green beans with feta cream and basil, Hearty leek and sprout soup, Lille style chicken, ... See them all 468
Jerusalem artichokes
Like these other recipes: Turnip and Jerusalem artichoke soup, Gratin of Jerusalem artichokes à la Comtoise, Jerusalem artichoke salad, Jerusalem artichoke purée with leeks, Normandy seafood stew, ... See them all 11
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