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Vegetable Fondue

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Posted 04/16/09 by ChefSnowball
Rating:
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Views: 141
Venues: Produce & All Things Green
Categories: Vegetables
Sub Categories: Carrots
Cauliflower
Celery
Mushrooms
Other
Peppers
Keywords: Fondue, Vegetable
Ingredients:

Vegetables
4 stalks celery, cut into 2" pieces
1 green pepper, cut into 1" strips
2 carrots, cut into 2" strips
1 bunch scallions, trimmed
8 cherry tomatoes
1 small head cauliflower, broken into flowerets
8 asparagus spears, trimmed
3 pound small whole mushrooms

Dip
2 cup margarine or butter
2 cup salad oil
4 cloves garlic, minced

 

 

Preparation:

Crisp vegetables except mushrooms in a bowl of water & ice for 1 hour.  Drain.  Dry on paper towel.  Wipe mushrooms with damp cloth.  Arrange vegetables on serving tray.  Cover tightly with plastic wrap.  Refrigerate until ready to serve.  Combine margarine, oil, garlic and anchovies in flameproof casserole or fondue pan.  Heat over medium heat. Do not boil.  Serve immediately with vegetables or bread sticks

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