Vegetable Fondue Tips

Notater

Vegetable fondues

Almost any vegetable can be used for a fondue, but it is best to choose those that can be eaten in one or two bites. If baby vegetables are unavailable, use whole vegetables (button mushrooms, shallots, snow peas, radishes) or cut them into thin strips or sticks (carrots. celery), slices (zucchini), pieces (asparagus tips or spears), and florets (broccoli, cauliflower).

Vegetables can make up the fondue itself or be used as dippers. Or you can follow serving suggestions for a cheese fondue, such as salami, or corn chips. For a treat, try the sauce that accompanies Tempura (see page 30).

White wine is perfect for vegetable fondues. Try one that is crisp, dry, and aromatic such as an Australian Riesling or a Vouvray.