Cheese Fondue: Should You Cook Vegetables First?

Fondue is a quintessential Swiss dish that is perfect for holiday and New Year's celebrations. It is a simple dish that involves a pot of melted cheese and wine, with various foods dipped into it. While bread is the most popular dipper, vegetables are also a favourite combination.

When it comes to cooking vegetables for cheese fondue, the heat from the fondue itself will cook any vegetables placed in the pot. However, it is important to be cautious of the high temperature to avoid overcooking or burning. Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, squash, eggplant, and onions are all good choices for fondue. These vegetables can be roasted, steamed, or served raw if preferred. It is recommended to lightly coat the vegetables in olive oil and bake them until they are crisp-tender before dipping them into the warm cheese.

Vegetables to cook for cheese fondue

There are many vegetables that you can cook for cheese fondue. The best vegetables to cook for cheese fondue are those that are crunchy and can hold their shape when dipped into the cheese.

Some popular options include:

• Broccoli
• Cauliflower
• Asparagus
• Bell peppers
• Brussels sprouts
• Carrots
• Green beans
• Radishes
• Baby potatoes
• Mushrooms

These vegetables can be roasted, steamed, or blanched before being dipped into the cheese fondue. Roasting or steaming vegetables first will help to soften them and bring out their natural sweetness, which pairs well with the savoury cheesiness of the fondue.

When preparing vegetables for cheese fondue, cut them into bite-sized pieces or strips that are easy to skewer and dip. It is also important to precook vegetables before dipping them into the fondue, as the heat from the fondue alone may not be enough to cook them thoroughly.

How to cook vegetables for cheese fondue

Preparing vegetables for cheese fondue is simple. The key is to lightly cook them beforehand, as the fondue itself will be extremely hot and will finish cooking the vegetables.

Selecting Vegetables

First, select your vegetables. Good choices include peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, green beans, pearl onions, radishes, mushrooms, celery, fennel spears, cherry tomatoes, and potatoes.

Preparing the Vegetables

Wash and chop your chosen vegetables into bite-sized pieces. To prevent the vegetables from turning brown, squeeze lemon juice over them. You can also blanch the vegetables by placing them in a pot of lightly salted boiling water for a minute or two, then draining them before placing them on a serving tray. Alternatively, you can roast or steam the vegetables, or serve them raw if you're short on time.

Cooking the Vegetables in the Fondue

Once your vegetables are prepared, it's time to cook them in the fondue. The fondue pot should be heated to 375 degrees Fahrenheit, which is just below the burning temperature. The oil or cheese in the pot should be melting and beginning to bubble. Use a fondue skewer to dip the vegetables into the hot oil or cheese, allowing them to cook for 3 to 5 minutes. Use a second fork to slide the cooked vegetables off the skewer, and allow them to cool before eating to avoid burning your mouth. Always exercise caution when eating from a fondue pot, as the contents can reach very high temperatures.

Best vegetables to cook for cheese fondue

Cheese fondue is a simple dish, but it can be made impressive by serving it with a variety of vegetables.

When choosing vegetables to serve with cheese fondue, it is important to consider how they will be cooked. Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are best roasted. Green beans, pearl onions, radishes, and baby potatoes are best steamed. Artichoke hearts and mushrooms are best sautéed. Raw vegetables that can be served with cheese fondue include celery, fennel spears, carrots, and cherry tomatoes. Pickled vegetables such as pearl onions, pickles, and sweet gherkins can also be served, but they should be patted dry first.

In addition to cooking methods, it is also important to consider the shape of the vegetables. For example, if a vegetable is odd-shaped or small, it may be helpful to offer toothpicks or skewers to make dipping easier.

• Asparagus: Trim the stems and cook the tips in simmering water for 2 minutes.
• Broccoli: Cut into florets and steam for 3 minutes, or give them a light steam to smooth out raw, bitter flavors.
• Bell peppers: Slice into long strips that can be easily dunked into the cheese fondue.
• Brussels sprouts: Roasted sprouts are a perfect match for mild, nutty cheeses.
• Cauliflower: Lightly steamed or raw cauliflower florets add a bit of freshness to the rich cheese fondue.
• Green beans: Steam them lightly before serving with cheese fondue.
• Potatoes: Boil baby potatoes until just tender, or roast potato wedges.
• Mushrooms: Sautéed or roasted mushrooms are a delicious addition to the tray of fondue dippers.
• Carrots: Carrots can be roasted or served raw.
• Celery, fennel spears, cherry tomatoes: These vegetables can be served raw with cheese fondue.
• Pickles: Cornichons, dill pickles, and sweet gherkins add a tangy flavor to the cheese fondue.

Do you have to cook vegetables for cheese fondue?

When preparing vegetables to be served with cheese fondue, you have a few options. You can serve them raw, steamed, roasted, or blanched.

Raw vegetables that go well with cheese fondue include celery, fennel spears, carrots, and cherry tomatoes. If you want to serve raw vegetables, it's a good idea to offer toothpicks or skewers to simplify the dipping process.

If you want to serve steamed vegetables, broccoli, cauliflower, asparagus, and green beans are all good options. These vegetables can be lightly steamed to soften them up a bit before serving.

Roasted vegetables that pair well with cheese fondue include Brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, sweet potatoes, parsnips, and mushrooms.

You can also blanch vegetables before serving them with cheese fondue. To blanch vegetables, boil them in lightly salted water for a minute or two, then drain them well before serving. Good vegetables to blanch include broccoli, asparagus, green beans, snow peas, and snap peas.

Regardless of how you prepare your vegetables, it's important to precook them before serving them with the fondue. This will ensure that they are safe to eat and that they will hold together when dipped in the hot cheese.

Cooking vegetables for cheese fondue: tips and tricks

Preparing vegetables for cheese fondue is simple. The key is to ensure they are cooked just enough to retain their crunch while also being soft enough to skewer easily.

Any vegetable will work, but some popular options include:

• Peppers
• Carrots
• Baby corn
• Parsnips
• Zucchini
• Squash
• Eggplant
• Onions
• Broccoli
• Cauliflower
• Brussels sprouts
• Mushrooms
• Green beans
• Radishes
• Potatoes
• Celery
• Fennel
• Tomatoes

How to prepare your vegetables

If you are using raw vegetables, cut them into bite-sized pieces. You can also blanch or steam them for a minute or two to soften them slightly. Roasting vegetables is another option, which will give them a different flavour. If you are using mushrooms, you can sauté them.

Cooking your vegetables in the fondue pot

The heat from the fondue will cook any vegetables you put in the pot, but be careful of the high temperature. The fondue should be heated to 375 degrees Fahrenheit, which is just below burning. The vegetables will need to cook in the fondue for 3 to 5 minutes to be fully cooked. Use a fondue skewer to dip the vegetables into the hot cheese and then slide the cooked vegetables off the skewer with a second fork to allow them to cool before eating. Always be cautious when eating from a fondue pot as the cheese can reach very high temperatures.

Frequently asked questions