Fondue with Winter Vegetables

For the cheese fondue, mix the wine, cheese and cornstarch in the fondue pot and heat. When the cheese has melted nicely, season with salt, pepper and nutmeg. If you like, you can add a little ginger schnapps to the cheese mixture for a really rich fondue. When it’s cold outside, this will keep your tummy toasty. For even more heat, season with a little chili.

Place the fondue pot on a rechaud and keep warm. In winter, the various types of cabbage, cauliflower, broccoli, zucchini or pumpkin pieces are excellent for dipping into the cheese fondue. To ensure that the vegetables are firm to the bite, blanch them briefly in salted water.

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