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Recipe: Beer-Cheese Fondue with Roasted Veggie Platter
Roast, turning vegetables every 10 minutes or so, until they are tender and lightly caramelized, about 15 minutes for broccolini, 25 minutes for carrots and 30 minutes for cauliflower. Meanwhile, in a large bowl, gently and thorughly toss cheese with cornstarch and cayenne. Cornstarch will help thicken your fondue and also prevents the cheese from clumping. Add beer to a medium saucepan and bring to a simmer over medium-high heat, then reduce heat to medium-low. Transfer to a fondue pot and sprinkle with a generous amount of black pepper, keeping it warm over a gentle heat source.
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