Meals from the Field: Cheese Fondue & Hot Chocolate Dip!

Preheat the oven to 425°F.

Cut kobasa into 1-inch pieces and place in a bowl.

Wash and trim Brussels sprouts, cutting larger ones in half, and add to the bowl.

Wash marble potatoes and add to the bowl.

Drizzle 2 tablespoons of olive oil over the vegetables.

Mix together 1 teaspoon sea salt, 0.5 teaspoon black pepper, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon dried oregano, and 0.5 teaspoon dried basil.

Sprinkle the seasoning mix over the vegetables and toss to coat evenly.

Spread the seasoned vegetables on a parchment-lined jelly roll pan.

Roast the vegetables in the oven for 25 to 30 minutes, checking potatoes for doneness.

In a medium saucepan, heat 2 cups of half and half over medium heat.

Add 1 tablespoon Worcestershire sauce and 2 teaspoons dry mustard to the half and half.

Mince 1 garlic clove and add to the saucepan, or leave whole to remove later.

In a bowl, combine 1.5 lbs shredded cheese with 3 tablespoons all-purpose flour and mix well.

Once the half and half is warm, gradually add the cheese mixture, stirring until melted and smooth.

Once the cheese is melted, serve the fondue with roasted vegetables, kobasa, artisan bread, and apples.

Equipment Needed

Dietary

Allergens