Fondue with Cornish cheddar and root vegetables
by Nathan Outlaw
Return to Recipe
Print
Ingredients
Fruit & Vegetables
2 garlic cloves, halved
1 tbsp of lemon juice
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
Beverages
500ml of Sharps Doom Bar beer, or a similar bitter ale
Cheese
450g of cheddar, grated
Store Cupboard
2 tbsp of plain flour
Spices & Dried Herbs
2 tsp ground nutmeg
2 tsp paprika
Bakery
1 loaf of bread, to dip