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Super-Fast Fondue with Steamed Veggies

Vegetarian Times Issue: April 1, 2006 p.81

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30 minutes or fewer

Easy to double, this recipe is great for an office lunch group or a small, quick dorm dinner party. Dipping in veggies as well as bread cubes makes fondue a healthier treat. Can’t find Gruyère or Emmentaler cheeses? Just substitute a high-quality Swiss or Jarlsberg. The flavor will be milder, but just as tasty.

Directions

To prepare Steamed Vegetables: Place potatoes on microwave-safe plate, cover with plastic wrap and microwave on high 1 minute. Arrange other veggies on plate. Cover veggies with plastic wrap and heat on high power 4 minutes, or until tender.
To make Fondue: Measure flour into microwave-safe bowl. Stir in broth gradually to prevent lumps. Add cheese and garlic. Cover, and microwave on high 2 minutes. Stir, then cook 2 to 3 minutes more, or until smooth and no cheese lumps remain. Remove garlic pieces, and stir in nutmeg. Serve immediately with bread chunks and steamed vegetables.

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ingredient list

Serves 4

Steamed Vegetables
8 baby potatoes
8 baby carrots
8 medium asparagus, tough ends trimmed, remainder cut in half
8 cauliflower florets
Fondue
2 Tbs. all-purpose flour
1/2 cup low-sodium vegetable broth
1/2 lb. Gruyère or Emmentaler cheese, grated or cubed (3 cups)
1 clove garlic, cut in half
Pinch nutmeg
8 2-inch chunks crusty bread

Nutritional Information

Per SERVING:

Calories	391
Protein	22g
Total fat	19g
Carbs	31g
Cholesterol	61mg
Sodium	350mg
Fiber	3g
Sugars	5g

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