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Cheese Fondue with Veggies and Bread

Cheese Fondue with Veggies and Bread
YIELDS
4 servings

Ease of Preparation: Easy
Prep Time: 15 minutes

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Ingredients

Cheese Fondue

Choice #1
1
clove of garlic
1
crushed clove of garlic
cup of dry white wine
1
tsp lemon juice
2 ½
cup Gruyere Cheese
2 ½
cup Swiss Emmental Cheese
1
Tbsp Cornstarch (Optional)
4
Tbsp Kirsch or Cherry Liquor
½
tsp White Pepper (Optional)
¼
tsp Nutmeg (Optional)
¼
tsp Paprika (Optional)
Choice #2:
1
box of Swiss Knight Cheese Fondue
¼
tsp Peppercorns (Optional)
Water

Veggies

8
button Mushrooms
1
heads Broccoli
1
cup Cauliflower
8
piece of Asparagus
½
each of Yellow, Orange and Red Bell Peppers

Bread

1
loaf Un-Sliced Bread (Alpine or 7 Grain)
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Directions

Step 1

Take out equipment and ingredients.

Step 2

Rub inside of fondue pot with a clove of garlic.

Step 3

Put crushed garlic in bottom of fondue pot.

Step 4

Pour wine and lemon juice into pot and heat in microwave at high for 2 minutes.

Step 5

Meanwhile: Grate gruyere and Swiss Ementhal cheese together in a small mixing bowl.

Step 6

Sprinkle cheese with cornstarch and mix together.

Step 7

Light fondue pot burner or plug in fondue pot.

Step 8

Add cheese mixture to fondue by the handful, one at a time, and stir in a figure

Step 9

When cheese is melted and starts to bubble, add Kirsh brandy and stir.

Step 10

Let mixture cook for 2-3 minutes. Add spices.

Step 11

If you are omitting the cheese fondue ingredients and choosing the package, simply melt and add pepper corns if you like.

Step 12

Meanwhile:

Step 13

Wash mushrooms. Wash broccoli, cauliflower and asparagus.

Step 14

Cut veggies into bite size pieces, adding pieces into a veggie steamer insert as you cut.

Step 15

Place steamer insert over pot of boiling water.

Step 16

Set timer for 45 seconds and remove steamer when timer rings.

Step 17

Rinse and sliver bell peppers.

Step 18

Set aside with steamed veggies.

Step 19

Cut bread into chunks.

Step 20

Dip bread and veggies into fondue pot using fondue pot skewers.

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