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?
From Tickler’s Ravishing Recipes booklet – for more visit www.ticklercheese.co.uk
Ingredients
- 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
Method
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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.
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Step 2
Season well and place on a baking tray. Roast for about 40 minutes, turning occasionally until tender and golden.
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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.
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Step 4
Remove vegetables from oven and place in a serving bowl with fondue forks or skewers, or carefully skewer vegetables to make kebabs.
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Step 5
Serve immediately.
