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Fondue with Cornish cheddar and root vegetables

Fondue with Cornish cheddar and root vegetables

PT20M

1
Rub the garlic inside the fondue pot, then discard
  • 2 garlic cloves
2
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 heat and add the grated cheese. With a spoon, mix well and stir regularly
  • 500ml of Sharps Doom Bar beer
  • 1 tbsp of lemon juice
  • 450g of cheddar, grated
3
Add remaining ingredients and pepper to taste. If the mixture is too hard, add more beer and if the mixture is too soft, add more cheese
  • 2 tbsp of plain flour
  • 2 tsp ground nutmeg
  • 2 tsp paprika
4
To serve, dip the raw root vegetables and pieces of bread into the fondue
  • 1 loaf of bread
  • 1 celeriac
  • 3 beetroots
  • 4 parsnips
  • 4 carrots

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