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Fondue with Grilled Vegetables
This Fondue with Grilled Vegetables is just hard to resist! Share with your friends and family & enjoy the perfect melt of our Epic Cheddar flavour block!
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Cooking time10 minutes
Prep time20 minutes
DifficultyEasy
Servings6 portions
FOR THE FONDUE:
- 1 pack Violife epic cheddar flavour block, grated
- 1 tsp cornstarch
- 2 tbsp coconut oil
- 1 tbsp shallot chopped
- 2 cloves garlic chopped
- 100 ml white wine
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1 tsp thyme leaves to serve
FOR THE FONDUE SIDES:
- 1 French baguette sliced
- 500 g baby potatoes halved
- 1 red apple sliced
- green grapes and black grapes
- 1 bunch asparagus
- 2 red onions quartered
- 3 tbsp extra virgin olive oil
- rosemary
- thyme
- salt
- freshly ground black pepper to taste
- In a big bowl mix the onions, asparagus and potatoes in olive oil, rosemary, thyme, salt and pepper. Toast the baguette slices, wash and dry the fruits.
- In a medium saucepan add the shallot and garlic with the coconut oil and fry until soft. Add the wine and simmer.
- In a small bowl add the grated Violife Cheddar Flavour Block with the cornstarch, chili powder, paprika and cayenne pepper and stir. Add the Violife mixture slowly to the saucepan and stir constantly until melted.
- Meanwhile, grill vegetables for 5-10 minutes until lightly charred.
- Serve the fondue in a fondue pot to keep warm, side with the roasted vegetables, bread and fruits and sprinkle with paprika and thyme to garnish.
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