During the Christmas and New Year's holidays, cheese fondue is forgotten as Swiss families instead opt for fondue Chinoise, a fragrant hot pot of broth for dipping tender cuts of meat.

For the broth: 120g dried wood ear or shiitake mushrooms 3 tbsp olive oil 2 carrots, peeled and cut into matchsticks 1 small turnip, peeled and cut into matchsticks 1 leek (white part only ...