Ingredients Jump to Instructions ↓

  1. 1/2 pound carrots, peeled and chopped

  2. 1 small turnip, peeled and chopped

  3. 1/2 medium rutabaga, peeled and chopped

  4. 2 ribs of celery, chopped

  5. 1 small sweet onion, peeled and chopped

  6. 1-1/4 cups chicken stock

  7. 1-1/2 cups shredded sharp Cheddar cheese

  8. 1/2 teaspoon kosher salt, or to taste

  9. 1/4 teaspoon white pepper, or to taste

  10. 1/8 teaspoon freshly grated nutmeg

  11. Heated cocktail sausages, baguette toasts, breadsticks, and/or crackers for dippers

Instructions Jump to Ingredients ↑

  1. Place carrots, turnip, rutabaga, celery, onion , and chicken stock in a heavy saucepan. Bring to a boil and simmer until tender. Drain and let cool for 5 minutes.

  2. Place vegetables into a food processor fitted with the metal blade and process into a puree.

  3. Return the vegetable puree to the saucepan and stir in the Cheddar cheese . Stir over low heat until cheese has melted. Add salt, pepper, and nutmeg . Taste and adjust seasoning.

  4. Transfer to a fondue pot to keep warm and serve with cocktail sausages, baguette toasts, breadsticks, and/or crackers as dippers.

  5. Yield: 4 to 6 servings


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