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Beer-Cheese Fondue with Roasted Veggie Platter

Serves 8
Time 40 min
A piping hot pot of beer-cheese fondue is hard to resist for most anyone, especially when paired with roasted vegetables and crunchy bitter greens. If you don't have a fondue pot, you can set up a double-boiler, melting the cheese in a bowl set over a pot of simmering water. Take the bowl to the table to serve, then place over simmering water again if it starts to cool.
Ingredients
  • Roasted Vegetables
  • 1/2 head cauliflower (white, yellow or purple, or a combination), separated into florets
  • 1 bunch broccolini, tough bottom stems trimmed
  • 16 multicolored baby or baby-cut carrots
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 head Belgian endive or raddichio
  • Fondue
  • 1 1/4 pound shredded aged Swiss cheese, such as Gruyère, Raclette, Emmentaler or Spring Koe Creamy Gouda
  • 4 teaspoons cornstarch
  • 1 bottle pilsner beer
  • 1 teaspoon Dijon mustard
  • Ground black pepper, for garnish
  • 1 baguette or ciabatta loaf, thinly sliced or cut into cubes
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Method

Preheat oven to 375°F. Line a large baking sheet with parchment paper.

Roast, turning vegetables every 10 minutes or so, until they are tender and lightly caramelized, about 15 minutes for broccolini, 25 minutes for carrots and 30 minutes for cauliflower. Transfer vegetables as they’re done to a large platter. Place endive leaves and/or radicchio on the platter.

Meanwhile, in a large bowl, gently and thorughly toss cheese with cornstarch and cayenne. Cornstarch will help thicken your fondue and also prevents the cheese from clumping.

Add beer to a medium saucepan and bring to a simmer over medium-high heat, then reduce heat to medium-low.

Slowly add the cheese mixture, a small handful at a time, stirring constantly with a wooden spoon in a figure-eight pattern and allowing cheese to melt completely before adding more. Add mustard.

Transfer to a fondue pot and sprinkle with a generous amount of black pepper, keeping it warm over a gentle heat source. Serve with vegetables and bread for dipping.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Roasted Vegetables
  • 1/2 head cauliflower (white, yellow or purple, or a combination), separated into florets
  • 1 bunch broccolini, tough bottom stems trimmed
  • 16 multicolored baby or baby-cut carrots
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 head Belgian endive or raddichio
  • Fondue
  • 1 1/4 pound shredded aged Swiss cheese, such as Gruyère, Raclette, Emmentaler or Spring Koe Creamy Gouda
  • 4 teaspoons cornstarch
  • 1 bottle pilsner beer
  • 1 teaspoon Dijon mustard
  • Ground black pepper, for garnish
  • 1 baguette or ciabatta loaf, thinly sliced or cut into cubes
Shop with Prime

Exclusively for Prime members in select ZIP codes.