St. Patrick's Day Fondue
Created by ellie on March 9, 2016
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #23084
Ingredients
- 10 ounces red potatoes (small potatoes, 2 cups, halved)
- 2 cups cauliflower florets
- 7 ounces brussels sprouts (2 cups)
- 2 apples (cored and cut into wedges)
- 1 pound cheddar cheese, grated (Irish Cheddar cheese)
- 2 1/2 tablespoons all-purpose flour
- 6 ounces beer (3/4 cup Irish stout)
- 6 tablespoons apple juice concentrate (frozen, thawed)
- 1 tablespoon dijon mustard
How to Make
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Step 1: Steam all vegetables until tender (15 minutes) and then arrange vegetables and apples around the edges of a platter.
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Step 2: Meanwhile toss cheddar what the four in a large bowl.
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Step 3: Bring 3/4 cup stout, juice concentrate and mustard to a simmer in a large saucepan over medium heat. Add cheese mixture, stirring constantly until cheese is melted and smooth, thinning with more stout if necessary. Season with salt and pepper.
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Step 4: Transfer fondue to a bowl and place in center of platter with vegetables. or heat mixture in a fondue pot and serve with fondue utensils.
Nutritional Facts
- Serving Size: 1 (237.2 g)
- Calories 296.6
- Total Fat - 14.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 42.3 mg
- Sodium - 600.4 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 3.7 g
- Sugars - 6.2 g
- Protein - 24 g
- Calcium - 722.7 mg
- Iron - 2.3 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.1 mg