Rosebud Beetroot Fondue
Ingredients
for the fondue
- 400ml vegetarian white wine
- 650g vegetarian Emmental cheese, grated
- 25g cornflour
to serve
- 1 baguette, torn into bite-sized pieces
- 1 tbsp olive oil
- 340g jar Baxters Speciality Rosebud
- Beetroot in Sweet Vinegar, drained
- toothpicks
Method
- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
In a heavy bottomed pan, bring the white wine to the boil and add the grated cheese. Mix the cornflour with 25ml water to make a paste. Then add this to the cheese and wine mixture and cook on a medium heat for 4-5 minutes until thickened.
- 3
Place the baguette pieces on a baking tray, drizzle with the olive oil and bake until golden. While cooking, spike the rosebud beetroot with the toothpicks.
- 4
Place the pot of cheese in the middle of the table and serve with the side dishes of beetroot and baguette croutons for dipping into the fondue.
Rosebud Beetroot Fondue was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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for the fondue
- 400ml vegetarian white wine
- 650g vegetarian Emmental cheese, grated
- 25g cornflour
to serve
- 1 baguette, torn into bite-sized pieces
- 1 tbsp olive oil
- 340g jar Baxters Speciality Rosebud
- Beetroot in Sweet Vinegar, drained
- toothpicks
- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
In a heavy bottomed pan, bring the white wine to the boil and add the grated cheese. Mix the cornflour with 25ml water to make a paste. Then add this to the cheese and wine mixture and cook on a medium heat for 4-5 minutes until thickened.
- 3
Place the baguette pieces on a baking tray, drizzle with the olive oil and bake until golden. While cooking, spike the rosebud beetroot with the toothpicks.
- 4
Place the pot of cheese in the middle of the table and serve with the side dishes of beetroot and baguette croutons for dipping into the fondue.
Rosebud Beetroot Fondue was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
