Fondue with Cheddar and Root Vegetables Recipe

Fondue is a traditional Swiss dish that became popular in the United States in the 1960s. It is a fun and interactive way to enjoy a meal with friends and family.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Fondue with Cheddar and Root Vegetables Recipe

Cooking Method: Boiling, Melting Cuisine: American, Swiss Courses: Appetizer, Dinner, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 12 ounce Cheddar Cheese
• 8 ounce Gruyere Cheese
• 2 clove Garlic
• 1 cup Dry White Wine
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon Juice
• 2 piece Carrots
• 2 piece Potatoes
• 1 cup Cauliflower
• 1 cup Broccoli
• 2 cup Bread Cubes

Instructions

1. Grate the cheddar and gruyere cheese.
2. Rub the inside of a fondue pot with garlic cloves.
3. In a saucepan, heat the white wine and lemon juice.
4. Gradually add the grated cheese to the saucepan, stirring constantly until melted.
5. In a small bowl, mix cornstarch with a little water to make a slurry.
6. Add the slurry to the cheese mixture and cook until thickened.
7. Prepare the root vegetables by cutting them into bite-sized pieces.
8. Blanch the vegetables in boiling water for a few minutes until slightly tender.
9. Drain the vegetables and arrange them on a platter.
10. Transfer the melted cheese mixture to a fondue pot.
11. Serve the fondue with the prepared vegetables and bread cubes.
12. Enjoy dipping and eating!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 15g5%

Sugars 2g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.