Fondue with roasted root vegetables

  • Serves 4

Now this is what we call weekend cooking. Glass of wine, telly on, feet up, dipping sweet vegetables into a creamy cheese sauce - what more could you ask for?

veg fondue

From Tickler’s Ravishing Recipes booklet – for more visit



  • Honey 1 tbsp
  • Olive oil 2 tbsp
  • Fresh thyme 2 tsp, chopped
  • Zest of a lemon
  • Parsnip 300g, peeled
  • Carrots 300g, peeled
  • New potatoes 300g, peeled
  • Raw beetroot 300g, peeled
  • Dry white wine 250ml
  • Garlic 2 cloves, crushed
  • Tickler cheese 200g, coarsely grated
  • Cayenne pepper pinch
  • English mustard 1 tsp
  • Cornflour 3 tsp, mixed with 2 tbsp of milk


  • Step 1

    Preheat oven to 210°C/410°F/Gas Mark 7. Cut vegetables into bite sized pieces and mix with honey, oil, thyme and lemon.

  • Step 2

    Season well and place on a baking tray. Roast for about 40 minutes, turning occasionally until tender and golden.

  • Step 3

    Place garlic and wine in a saucepan and boil until it has reduced to around 100ml. Remove from heat and mix in the cheese, cayenne and mustard. Stir well, add corn flour and place over a very low heat, stirring until it thickens, allow to simmer for a minute then transfer to a fondue bowl.

  • Step 4

    Remove vegetables from oven and place in a serving bowl with fondue forks or skewers, or carefully skewer vegetables to make kebabs.

  • Step 5

    Serve immediately.