Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables

Name: Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 454 grams asparagus, trimmed of stems, tips reserved; 1 teaspoons freshly ground black pepper; 473 milliliters steamed broccoli florets; 12 cherry tomatoes; 227 grams cream cheese; 12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted; 1 French baguette, cubed; 2 Tbsps fresh chives, snipped or chopped; 237 milliliters grated Gruyere or Swiss; 237 milliliters half-and-half; 1 teaspoon lemon juice; 4 servings Marinated mushrooms; 1 teaspoons grated nutmeg; 1 Tbsp extra-virgin olive oil, 1 turn of the pan, plus some for drizzling; 4 servings Pickled onions; 118 milliliters grated Parmesan; 4 servings Cornichons or baby gherkin pickles; 1 shallot, finely chopped; 1 jigger dry sherry

Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables might be just the main course you are searching for. One portion of this dish contains about 41g of protein, 46g of fat, and a total of 1150 calories. This recipe serves 4. This recipe covers 57% of your daily requirements of vitamins and minerals. A mixture of asparagus, jigger sherry, broccoli florets, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pickles you could follow this main course with the Cinnamon Swirl Coffeecake as a dessert. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender.

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Potato

Water

Salt

Drain potatoes and return to warm pot to dry the potatoes.

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Potato

Equipment you will use

Pot

Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.

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Potato

Cooking Oil

Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.

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Water

Salt

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Sauce Pan

Stove

Frying Pan

To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots.

Ingredients you will need

Shallot

Cooking Oil

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Sauce Pan

Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two.

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Shallot

Sherry

Add half-and-half to the pan and reduce heat to low.

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Frying Pan

Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes.

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Cream Cheese

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Pot

Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper.

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Black Pepper

Lemon Juice

Parmesan

Gruyere

Cheese

Nutmeg

Sauce

Place a candle underneath a wire rack or warm a fondue pot.

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Wire Rack

Pot

Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.

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Cheese Sauce

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Wire Rack

Sauce Pan

Pot

To simmering, salted water, add broccoli and cook florets, covered, 3 minutes.

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Broccoli

Water

Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.

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Asparagus

Broccoli

Equipment you will use

Slotted Spoon

Tongs

Arrange the items for dipping on a large serving platter.

Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping.

Ingredients you will need

Cherry Tomato