Harvest Vegetable Fondue Recipes

HARVEST VEGETABLE FONDUE

Steps:

• Heat the oil and butter together in a large pan.
• Stir in the curry powder (if using) and cook for 1 minute.
• Add the vegetables, cover and cook for 4 - 5 minutes, shaking the pan occasionally.
• Pour on the hot stock, bring to the oil and then simmer for 25 minutes or until very tender.
• Leave to cool slightly, then sieve into the fondue pan.
• Place the fondue pan over its lighted spirit stove and warm through.
• Season to taste with the nutmeg, add salt and pepper to taste.
• Stir in the fromage frais and garnish with the chives.
• For dipping: offer cubes of bread, sesame seed biscuits or button mushrooms.

CHEDDAR HARVEST FONDUE

Steps:

• In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and bubbles. Continue to cook one minute longer.
• Remove from heat and add cheese. Stir until the cheese is melted. Transfer to a fondue pot and keep the mixture warm. Serve with bread cubes and assorted vegetables. Tooth picks make for good dipping.