Cheese Fondue

Marygrace Taylor, Photography by Anastassios Mentis

cheese fondue

Ingredients


Makes 4 servings

6 ounces Swiss cheese, shredded

1 1⁄2 tablespoons unbleached

All-purpose flour

3⁄4 cup vegetable stock

1 garlic clove, smashed

2 teaspoons lemon juice

1∕8 teaspoon nutmeg

FOR DIPPING:

Whole grain bread, cut into cubes

Apple and pear slices

Steamed broccoli and cauliflower

Radishes and steamed potatoes

Fondue might traditionally be a Swiss dish, but the warm, gooey dip’s namesake originated in France, where it’s also eaten. Serve with plenty of yummy, bite-size bread cubes, veggies, and fruit for dipping.

Directions

1. Place the cheeses in a large bowl. Add the flour and gently toss until all of the cheese is lightly coated.

2. Add the vegetable stock, garlic, lemon juice, and nutmeg to a medium stockpot and bring to a gentle simmer.

3. Whisk in one handful of cheese at a time, waiting until cheese is completely melted before adding more.

4. Once all the cheese is incorporated, simmer 1 to 2 more minutes and then transfer the fondue to a ceramic bowl for dipping. Serve immediately.

Per Serving:

Calories:

359

Carbohydrates:

11 g

Fat:

24 g

Protein:

25 g

Fiber:

0 g

Active Time:

15 minutes

Total Time:

15 minutes