Fondue with roasted root vegetables
- Serves 4
Ingredients
- 1tbsp Honey
- 2tbsp Olive oil
- 2tsp Fresh thyme chopped
- Zest of a lemon
- 300g Parsnip peeled
- 300g Carrots peeled
- 300g New potatoes peeled
- 300g Raw beetroot peeled
- 250ml Dry white wine
- 2 cloves of garlic crushed
- 200g Tickler cheese coarsely grated
- cayenne pepper
- 1tsp English mustard
- 3tsp Cornflour mixed with 2 tbsp of milk
Method
- 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.
