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4-Cheese Vegetable Fondue https://www.metro.ca/userfiles/image/recipes/fondue-jardiniere-fromages-4666.jpg PT15M PT10M PT25M
In a bowl, stir together all the cheese and cornstarch.Pour ale into a fondue pot and heat over medium heat until hot but not boiling. Reduce heat to very low.With fondue pot over very low heat, add cheese mixture by handfuls and stir to melt. Be careful not to boil mixture, cheese does not respond well to high heat.Stir with a wooden spoon, making figure 8s, until smooth. Add dill, red pepper and freshly ground pepper, to taste.Spear bread cubes, sausage and pickles with a fondue fork and dip into fondue.
4
4 2 5 4
3/4 cup (190 mL) shredded canadian gouda 3/4 cup (190 mL) shredded Canadian Aged cheddar 3/4 cup (190 mL) diced canadian swiss 3 Tbsp. (45 mL) grated canadian parmesan 4 tsp. (20 mL) corn starch 3/4 cup (190 mL) pale ale 1/2 to 1 tsp. (2 to 5 ml) dried dill 1/2 cup (125 mL) diced roasted red peppers (from a jar) freshly ground pepper 2 to 3 baguette 2 to 3 cooked sausage, cut in rounds (optional) 4 to 8 dill pickles, cut in chunks (optional)
4-Cheese Vegetable Fondue

4-Cheese Vegetable Fondue

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    shredded canadian gouda
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  • 3/4 cup
    (190 mL)
    shredded Canadian Aged cheddar
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  • 3/4 cup
    (190 mL)
    diced canadian swiss
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  • 3 Tbsp.
    (45 mL)
    grated canadian parmesan
  • 4 tsp.
    (20 mL)
    corn starch
  • 3/4 cup
    (190 mL)
    pale ale
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  • 1/2 to 1 tsp.
    (2 to 5 ml)
    dried dill
  • 1/2 cup
    (125 mL)
    diced roasted red peppers (from a jar)

  • freshly ground pepper
  • 2 to 3
    baguette
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  • 2 to 3
    cooked sausage, cut in rounds (optional)
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    IRRESISTIBLES THREE-MEAT PIE

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    FROZEN, 635 g


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    MAPLE LODGE ULTIMATE CHICKEN BREAKFAST OR DINNER SAUSAGES

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  • 4 to 8
    dill pickles, cut in chunks (optional)
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    BICK’S PICKLES

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Imprimer ma sélection

Preparation

In a bowl, stir together all the cheese and cornstarch.

Pour ale into a fondue pot and heat over medium heat until hot but not boiling. Reduce heat to very low.

With fondue pot over very low heat, add cheese mixture by handfuls and stir to melt. Be careful not to boil mixture, cheese does not respond well to high heat.

Stir with a wooden spoon, making figure 8s, until smooth. Add dill, red pepper and freshly ground pepper, to taste.

Spear bread cubes, sausage and pickles with a fondue fork and dip into fondue.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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