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Fondue & Garden Vegetables

Ingredients
  Natural morning fresh whole milk 3 Cup (48 tbs), warmed
  Butter 1 Tablespoon
  All purpose flour 1 Tablespoon
  Pleasant ridge reserve cheese 1 Cup (16 tbs), grated
  Sea salt 1 Teaspoon (to taste)
  White pepper 1 Pinch (to taste)
  Fresh vegetables 2 Pound
Directions

MAKING
1. In a pan heat milk and just bring it to simmer.
2. In another cast iron pan, melt butter and add flour to it. Mix it well.
3. Gradually pour milk in the skillet and simmer. Stir constantly and cook for 4-5 minutes until the milk becomes thick.
4. Remove the skillet from heat and add cheese, a little at a time. Mix until cheese melts and the mixture is smooth.
5. Sprinkle salt and pepper.

SERVING
6. Serve fondue with fresh and steamed veggies.

TIPS
Sprinkle a pinch of sugar in milk, to avoid burning at the bottom.
You may use any kind of full flavored, semi hard cheese to make the dish.
You may steam vegetables like asparagus, green beans, Chinese broccoli, and cauliflower, whereas celery, carrots, red bell pepper, and yellow squash can be served raw with fondue.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Feel: 
Cheesy
Method: 
Simmering
Ingredient: 
Milk
Interest: 
Easy
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 518 Calories from Fat 238

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 17.1 g85.4%

Trans Fat 0.8 g

Cholesterol 86.9 mg29%

Sodium 882.2 mg36.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 5.2 g20.8%

Sugars 19 g

Protein 27 g53.8%

Vitamin A 80.5% Vitamin C 12.7%

Calcium 64.3% Iron 1.4%

*Based on a 2000 Calorie diet

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Fondue & Garden Vegetables Recipe Video