Cheese Fondue and Steamed Veggies

gruyere cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar can be more affordable while still melting well.

emmentaler cheese

🥗Healthier: low-fat cheese

💰Cheaper: gouda cheese

Gouda is often less expensive and has a similar texture.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

Chicken broth can provide flavor without the cost of wine.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

All-purpose flour is often cheaper and can work as a thickener.

Cut the top off the bread to create a bowl and remove some of the inside bread to leave a layer at the bottom.

Cut carrots into sticks and chop off the ends.

Chop zucchini into sticks.

Cut small potatoes in half to cook faster.

Boil potatoes and carrots together for 20-25 minutes until soft, checking with a fork.

Drain the potatoes and carrots.

Blanch zucchini in boiling water for 2 minutes, then transfer to an ice bath.

In a pan, add white wine and bring to a simmer.

Mix 1/4 cup heavy cream with cornstarch to create a slurry.

Add salt, nutmeg, and cayenne pepper to the simmering wine.

Add the remaining 3/4 cup heavy cream to the pan and whisk.

Slowly whisk in the slurry to thicken the sauce.

Gradually add grated cheese to the sauce, mixing until melted before adding more.

Assemble by placing the bread bowl in the center of a serving dish, ladling cheese into the bowl, and arranging veggies and bread pieces around it.

Sprinkle fresh chives on top as a finishing touch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens