Harvest Vegetable Fondue Recipes

HARVEST VEGETABLE FONDUE

Steps:

• Heat the oil and butter together in a large pan.
• Stir in the curry powder (if using) and cook for 1 minute.
• Add the vegetables, cover and cook for 4 - 5 minutes, shaking the pan occasionally.
• Pour on the hot stock, bring to the oil and then simmer for 25 minutes or until very tender.
• Leave to cool slightly, then sieve into the fondue pan.
• Place the fondue pan over its lighted spirit stove and warm through.
• Season to taste with the nutmeg, add salt and pepper to taste.
• Stir in the fromage frais and garnish with the chives.
• For dipping: offer cubes of bread, sesame seed biscuits or button mushrooms.

CLASSIC FONDUE WITH FRUIT, VEGETABLES AND BREAD

Steps:

• Preheat fondue pot.
• Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.

CHEDDAR HARVEST FONDUE

Steps:

• In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and bubbles. Continue to cook one minute longer.
• Remove from heat and add cheese. Stir until the cheese is melted. Transfer to a fondue pot and keep the mixture warm. Serve with bread cubes and assorted vegetables. Tooth picks make for good dipping.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
• Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

HARVEST VEGETABLE FRICASSéE

Steps:

• Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
• Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
• Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.