Gruyere Fondue with Winter Veg

The beauty of this dish is two fold. One, the cornstarch keeps the melted cheese from being too stringy. Two, fondue's cloying reputation is mitigated by serving it with a vibrant platter of vegetables to dip in the cheese. If anyone says that eating in the winter is boring, let them see a huge platter of colorful carrots, radishes, purple potatoes, and bright green brussels sprouts!

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Ingredients

1 lb gruyere or other Alpine style cheese, grated
2 tbsp cornstarch
1 clove garlic
2 cups white wine
1 loaf sourdough or ciabatta bread, cut into cubes
platter of winter vegetables-- carrots, radishes, celery root, apples, kohlrabi, turnips, roasted sweet potatoes, roasted purple potatoes, and steamed brussels sprouts

Method

  1. Toss the cheese and the cornstarch together until well coated and then set aside
  2. Rub a fondue pot or small sauce pan with the clove of garlic
  3. Heat the wine in the same pot until it comes to a boil, add the cheese and melt stirring regularly
  4. Meanwhile, lightly toast the bread to make it easier to dip and build a glorious platter of vegetables
  5. Serve the melty cheese with the bread and vegetables and a green or chicory salad on the side