Super-Fast Fondue with Steamed Veggies

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30 minutes or fewer

Easy to double, this recipe is great for an office lunch group or a small, quick dorm dinner party. Dipping in veggies as well as bread cubes makes fondue a healthier treat. Can’t find Gruyère or Emmentaler cheeses? Just substitute a high-quality Swiss or Jarlsberg. The flavor will be milder, but just as tasty.

  • SERVINGServings

Ingredients

  • Steamed Vegetables
  • 8 baby potatoes
  • 8 baby carrots
  • 8 medium asparagus, tough ends trimmed, remainder cut in half
  • 8 cauliflower florets
  • Fondue
  • 2 Tbs. all-purpose flour
  • 1/2 cup low-sodium vegetable broth
  • 1/2 lb. Gruyère or Emmentaler cheese, grated or cubed (3 cups)
  • 1 clove garlic, cut in half
  • Pinch nutmeg
  • 8 2-inch chunks crusty bread

Preparation

  1. To prepare Steamed Vegetables: Place potatoes on microwave-safe plate, cover with plastic wrap and microwave on high 1 minute. Arrange other veggies on plate. Cover veggies with plastic wrap and heat on high power 4 minutes, or until tender.
  2. To make Fondue: Measure flour into microwave-safe bowl. Stir in broth gradually to prevent lumps. Add cheese and garlic. Cover, and microwave on high 2 minutes. Stir, then cook 2 to 3 minutes more, or until smooth and no cheese lumps remain. Remove garlic pieces, and stir in nutmeg. Serve immediately with bread chunks and steamed vegetables.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 391
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 61 mg
  • Fat Content: 19 g
  • Fiber Content: 3 g
  • Protein Content: 22 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 350 mg
  • Sugar Content: 5 g