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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 small head(s) broccoli, cut into florets |
2 carrots, peeled and cut into half-inch pieces |
1/2 head(s) cauliflower, cut into florets |
1 tablespoon(s) dijon-style mustard |
1 cup(s) dry white wine |
1 tablespoon(s) flour |
1/2 loaf(s) french bread |
1 clove(s) garlic, minced |
8 ounce(s) low-fat swiss or cheddar cheese, or a mixture of both |
1 teaspoon(s) olive oil |
salt and freshly ground pepper |
Directions:
1. Cut the bread into 1-inch cubes and place on a baking sheet for toasting at the last minute. Cook the broccoli, cauliflower and carrots separately in boiling salted water for 2 minutes or until tender and crisp. Refresh under cold water and drain. Arrange the cooked vegetables on a platter.
2. Grate the cheese into a bowl and toss with the flour. Oil the fondue pot to prevent the cheese from sticking.
3. Just before serving, lightly toast the bread in a 400 degree F oven. Bring the wine to a boil with the garlic in the fondue pot. Stir in the cheese using a wooden spoon. Boil the fondue for 1 minute. When the cheese is completely melted, stir in the mustard, salt and pepper to taste. Serve at once.
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