Swiss Fondue | PCFMA

Ingredients

• 1 pound of Swiss Cheese, finely grated (1/2 pound of Emanthaler and 1/2 of Gruyere for best results)
• 3 tablespoons flour
• 1 clove garlic
• 1 cup dry white wine (we used pinot grigio)
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1 baguette, cut into 1/4 to 1/2 inch squares
• 1/2 pound Brussels sprouts, blanched, cut in half
• 1/2 pound white button mushrooms
• 1 butternut squash, trimmed, cut into 1/2 inch pieces, roasted until soft
• 1/2 carrots, peeled, cut into 1/2 inch pieces, blanched
• 1/2 pound broccoli, cut into 1/2 inch pieces, blanched
• 1/2 pound potatoes, cut into 1/2 inch pieces, blanched
• 1/2 pound ube, cut into 1/2 inch pieces, blanched
• 2 Granny Smith apples, cut into 1/2 inch pieces