sabra-vegan-fondue-053

This week we’ll be looking to Switzerland for a little inspiration. We’re making fondue! Fondue is a traditional Swiss dish. It’s combination of melted cheese, milk, and occasionally a little garlic, mustard or honey to add flavor. Everything is melted and mixed together in a large pot or fountain. Then comes the dipping!

We’ll be using gruyere for our fondue, which is actually named after the small Swiss town where it originated. It is a smooth, semi-soft and often unpasteurized cheese with a strong flavor.

And since we love fresh, seasonal produce here at Butter Beans, we’ll use  a few of our favorite summer veggies for dipping, some of which are superfoods. What’s a superfood you ask?

 “Superfoods” are nutrient-rich foods packed with vitamins and minerals  that help us reach our healthiest selves. They are often colorful and  contain lots of antioxidants, which stop “free radicals” that can cause  harm to healthy cells. 

Let’s get cooking!

Fondue

  • 2 c whole milk
  • 1 T honey
  • 1 ½ c gruyere, shredded
  • 1 c emmentaler, shredded
  • ¼ c AP flour
  • ¼ t dry mustard

For the fondue:

    • Warm up milk to a boil, then turn to simmer and cover.
    • Measure the honey and add to the simmering milk.
    • Shred the cheese or cut into very small pieces if not shredded.
    • Mix cheese in a bowl with the flour and dry mustard.
    • Add a handful of cheese at a time and whisk until all cheese is in the pot.
    • Turn heat on very low, cover the pot, and hold.

Summer Veggies

    • 1 carrot
    • 1 zucchini
    • 1 summer squash
    • 1 pt grape tomatoes
    • ½ head broccoli
    • 1 granny smith apples

Prepare the dipping veggies.

    • Cut the summer squash and zucchini into juliennes (matchstick size)
    • Cut or break the broccoli into florets.
    • Cut the carrots into rounds or juliennes.
    • Cut the granny smith apples into wedges.

Once veggies are ready, pour the fondue into one big bowl for sharing, or a few small ones for individual fondue pots. Keep in mind, the more you split the cheese, the more heat you will lose and the faster the cheese will try to turn back into a solid.  The fun in fondue is the sharing!