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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Vegans may have ruled out fondue but this recipe brings a long missed classic back into play. Ingredients:
135 g cauliflower |
360 ml coconut milk |
1 garlic clove, crushed |
1/4 teaspoon ground nutmeg |
1 teaspoon white miso |
1/2 teaspoon dijon mustard |
1/4 teaspoon soy sauce |
1 teaspoon olive oil |
2 tablespoons potato flour (or corn flour) |
salt and pepper, to taste |
80 g baby carrots |
45 g broccoli florets |
65 g asparagus, halves |
75 g fingerling potatoes (or small new potatoes) |
french baguette, sliced |
Directions:
1. In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes).
2. Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve.
3. Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it.
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