Serves: 10
Cook Time: 25 min. Serving Size: 1/4 cup (sauce only)
Calories: 183
Protein: 11g
Total Fat: 13g Sat. Fat: 9g
Carbohydrates: 3g
Ingredients:
1-1/2 cups fresh caulifloweretes 2 cups fresh broccoli florets 2 cups (8 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) shredded Gruyere or additional Swiss cheese 1 tbls all-purpose flour 1-1/2 cups Irish or nonalcoholic beer 2 tsp lemon juice 2 tbsp. Dijon mustard 1 French bread baguette (10-1/2 ounces), cubed |
1.In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
2. In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles from around sides of pan.
3. Reduce heat to a medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.
|