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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.