Classic Cheddar Fondue with Root Vegetables
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
2 garlic cloves, halved500ml Doom Bar bottled beer
1 tbsp lemon juice
450g Classic Davidstow Cheddar, grated
2 tbsp plain flour
2 tsp nutmeg
2 tsp paprika
freshly ground black pepper
3 beetroot, peeled and cut into batons
4 carrots, peeled and cut into batons
4 parsnips, peeled and cut into batons
1 celeriac, peeled and cut into batons
bread to dip
method:
- Rub the garlic cloves inside the fondue pot and discard.
- Pour the beer and lemon juice into the pot and turn on the burner. Let the beer and lemon juice warm up without boiling. Reduce the heat and add the grated cheese. Stir well with a spoon.
- Add the remaining ingredients and pepper to taste. If the mixture seems too hard, add more beer and if the mixture is too liquidy, add more grated cheese.
- Serve alongside the vegetables for dipping. Continue to stir regularly.
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