Fondue-Glazed Vegetables | culture: the word on cheese
Nothing improves vegetables like a satiny glaze of cheese fondue
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 4 celery stalks (leaves removed)
- ½ small fennel bulb
- 8 green asparagus spears (ends trimmed)
- 4 white asparagus spears (peeled and ends trimmed)
- ¼ head of cauliflower (stem removed)
- 1 head of broccoli (stem and leaves removed)
- Salt (to taste)
- ½ garlic clove (finely chopped)
- ¾ cup dry white wine
- 10 1/2 ounces Grevé cheese (or Emmental or Gruyère, grated)
- 1 teaspoon corn flour
- 1 tablespoon Swedish vodka
- White pepper (to taste)
- Grated nutmeg (to taste)
- Fresh chervil (to garnish)
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