Vegetable Fondue Recipe
Ingredients
| 50 g/2 oz butter | ||
| 100 g/4 oz streaky bacon, chopped | ||
| 3 carrots, peeled and chopped | ||
| Onion | 1 Large, chopped | |
| Celery stick | 2 , sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 225 g/8 oz cauliflower florets, washed | ||
| 300 ml/1/2 pint dry cider | ||
| 150 ml/1/4 pint water | ||
| Chicken | 1/2 | |
| 100 g/4 oz button mushrooms, sliced | ||
| Sweetcorn | 1 Can (10oz) | |
| Salt | To Taste | |
| black pepper | 1 | |
| Small cooked sausages | ||
| Small meatballs | ||
| Pieces of French bread | ||
| Roughly chopped hard-boiled egg | ||
| Cubes of Cheddar Cheese | ||
| Stuffed olives | ||
Directions
1. Melt the butter in a saucepan, add the prepared bacon, carrots, onion, celery and garlic. Cook gently until the bacon is cooked and the onion soft, about 10 minutes.
2. Add the cauliflower, cider, water and stock cube. Bring to the boil and simmer for 20 minutes.
3. Cool slightly, then liquidise until smooth. Add the mushrooms and sweetcorn (including the liquid from the can).
4. Taste and season with salt and pepper if necessary.
5. Prepare a selection of foods to dip, reheat the fondue in a heavy based or earthenware fondue pan and keep hot over a low burner.
2. Add the cauliflower, cider, water and stock cube. Bring to the boil and simmer for 20 minutes.
3. Cool slightly, then liquidise until smooth. Add the mushrooms and sweetcorn (including the liquid from the can).
4. Taste and season with salt and pepper if necessary.
5. Prepare a selection of foods to dip, reheat the fondue in a heavy based or earthenware fondue pan and keep hot over a low burner.
Chef
