Makes 4 servings
6 ounces Swiss cheese, shredded
1 1⁄2 tablespoons unbleached
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 potatoe
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.
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.
Carbohydrates: 11 g
Fat: 24 g
Protein: 25 g
Fiber: 0 g