Fondue with Cornish cheddar and root vegetables
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Cheese fondue is a delicious, fun treat to have at parties. Cheddar works fantastically in a fondue, but feel free to use any other melting cheeses, such as Emmental, Gruyere or Gouda in the pot. Use a light to medium British ale for this fondue recipe from Nathan Outlaw.
First published in 2015
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Ingredients
Metric
Imperial
- 2 garlic cloves, halved
- 500ml of Sharps Doom Bar beer, or a similar bitter ale
- 1 tbsp of lemon juice
- 450g of cheddar, grated
- 2 tbsp of plain flour
- 2 tsp ground nutmeg
- 2 tsp paprika
- 3 beetroots, 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
- 1 loaf of bread, to dip
SAVE RECIPE
Equipment
- Fondue pot
Method
1
Rub the garlic inside the fondue pot, then discard
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
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