Carbolight Plan Cook Book

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Cheese Fondue
hourGlass

PREP TIME

15 MIN

clock

TOTAL TIME

30 MIN

person

SERVES

4-6

Vegetable Fondue

with fruit options

INGREDIENTS

Fondue

  • 3/4 lb Gruyère cheese, grated
  • 3/4 lb Emmenthaler, raclette or Appenzeller cheese, grated
  • ½ T cornstarch
  • 1 clove garlic
  • 1 C white wine
  • ½ t nutmeg

Vegetables & Fruit

  • carrots-cut into sticks
  • celery- cut into sticks
  • Asparagus, cauliflower, broccoli, green beans, zucchini steamed 3-5 min
  • Lotus root fried 10 min
  • Apples, sliced
PREPARATION
  1. In a large bowl toss cheeses with cornstarch.
  2. Rub cut side of garlic inside of pan, add wine and bring to a simmer over medium-high heat.
  3. Add a handful of cheese at a time to the wine, stirring until melted, repeat.
  4. Reduce heat to medium and stir till all melted and bubbling. Add nutmeg and serve.
  5. Serve in a fondue pot with heat under it to keep warm. A portable induction cooktop is easiest.
  6. Dip vegetables and fruit and eat.
  7. The crusty cheese left in the bottom is the best,-scoop it up.

carbolightplan cookbook 2021