Vegetable Fondue Recipe

Ingredients

• 500 mlwhole milk
• 30 gsalted butter
• 1 clovegarlic, finely chopped
• 1/4 tspEnglish mustard powder
• 1/4 tspfreshly ground black pepper
• 1/2 tspnutmeg, ideally freshly grated
• 2 tbspplain white flour
• 100 ggrated cheddar cheese, vegetarian if required
• 1/2 loafsourdough bread, cubed
• 1 small headbroccoli, cut into small florets
• 1 largecarrot, sliced
• 8 spearsasparagus, trimmed
• 1 smallcourgette, cubed
• 1 handfulradishes, halved
• 2boiled beetroot, peeled and cubed
• 4gherkins, whole or sliced

Instructions

1. 1

   Make the cheese sauce

   Put the milk, butter, garlic, mustard powder, black pepper, nutmeg and flour in a non-stick pan over a medium heat. Whisk gently for about 5 minutes, until thickened. Add the cheese and whisk for 1 minute, until melted and smooth. Leave the mixture to cool until safe for children to touch, then pour it into a bowl.

2. 2

   Serve for dipping

   Serve the cheese mixture with the cubed bread, vegetables and tongs or forks for dipping.

What is vegetable fondue?

Fondue is a Swiss dish built around a shared pot of melted cheese, traditionally eaten by dipping pieces of food into it. This version makes a milk-based cheese sauce and serves it with bread, vegetables and gherkins.

The smooth cheddar sauce gives the platter a rich centre, while the varied dippers let everyone choose different flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 19g protein, 50g carbs, 20g fat.

The bread, flour and milk provide much of the carbohydrate, while butter and cheddar contribute much of the fat; the milk and cheese also supply protein. Build your plate around a variety of the vegetables, then add bread and cheese sauce to suit your appetite.

The cheese sauce

Flour: whisking it with the milk and butter as the pan heats helps the mixture thicken before the cheese goes in.

Cheddar: add it once the sauce has thickened, then whisk gently until it melts and the mixture looks smooth. The recipe calls for vegetarian cheddar if needed.

Aromatics and seasoning

Garlic and mustard: these season the milk mixture as it heats, giving the cheese sauce savoury depth.

Nutmeg and pepper: freshly grated nutmeg is suggested for its fragrant flavour, while black pepper adds a gentle bite.

Preparing the dippers

Bread: cut the sourdough into cubes so it is easy to pick up and dip.

Vegetables: cut the broccoli into small florets, slice the carrot, trim the asparagus, cube the courgette and beetroot, and halve the radishes. The recipe serves them alongside the sauce without specifying additional cooking.

Gherkins: serve them whole or sliced for a sharp, tangy contrast to the creamy cheese.

Getting the texture right

Keep whisking the milk mixture gently over a medium heat for about 5 minutes, until it thickens. Add the cheddar only after this stage.

Once the cheese is added, whisk for about 1 minute and look for a melted, smooth sauce. Let it cool before serving if children will be touching the bowl or sauce.

Serving the fondue

Set the bowl of cheese sauce in the middle of the table and arrange the bread, vegetables and gherkins around it. Tongs or forks make dipping easier.

This spread works as a shared meal or a substantial snack. For a more balanced plate, include a generous selection of the vegetables alongside the bread and sauce.

Recipe notes & tips

• Use a non-stick pan to make whisking and cleaning easier.
• Whisk gently and continuously while the milk mixture thickens.
• Grate the cheddar finely so it melts readily into the sauce.
• Cut the vegetables into pieces that are easy to pick up and dip.
• Cool the sauce before serving it to children, as directed in the method.

Variations

• Different cheese: use another suitable grated cheese in place of cheddar.
• Extra crunch: add another selection of raw vegetables for dipping.
• More tang: include extra gherkins alongside the vegetables.
• Fresh herbs: stir chopped herbs into the sauce after the cheese has melted.
• Bread choice: serve another sturdy bread in place of sourdough.

Common mistakes to avoid

• Adding the cheese too early: thicken the milk mixture first, then add the cheddar.
• Stopping before the sauce thickens: whisk for about 5 minutes over medium heat.
• Leaving cheese unmelted: whisk gently for the full minute after adding it.
• Cutting dippers too large: make manageable pieces that are easy to handle with a fork or tongs.
• Serving it too hot for children: allow the sauce to cool until safe for them to touch.

How to store

Store leftover sauce and dippers separately in covered containers in the fridge and use within 2 days. Reheat the sauce gently in a pan, stirring until smooth; add a little milk if needed to loosen it.

Frequently asked questions