Cutting Veggies For Fondue: A Step-By-Step Guide

Fondue is a fun, interactive meal that can be served as an appetizer or a main course. It involves cooking bite-sized pieces of vegetables, meat, or bread by dipping them into a communal pot of hot oil, cheese, or broth. When preparing vegetables for fondue, it is important to cut them into uniform, bite-sized pieces that can be easily cooked in the fondue pot. Some popular vegetables for fondue include peppers, carrots, zucchini, squash, eggplant, onions, asparagus, artichokes, and mushrooms. It is also important to consider the type of fondue being served when selecting and cutting vegetables. For example, lighter vegetables like asparagus, artichokes, and sugar snap peas pair well with cheese fondue, while heartier vegetables like potatoes and turnips are better suited for dipping in a broth fondue.

How to Cut Veggies for Fondue

Chopping veggies into bite-sized pieces

Start by selecting a variety of vegetables suitable for fondue. Good options include peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, asparagus, artichokes, sugar snap peas, cherry tomatoes, broccoli, and mushrooms. You can also get creative and experiment with different veggies to find your favourite combinations.

Wash your chosen vegetables thoroughly under running water to remove any dirt or impurities. You can also use a vegetable brush to gently scrub the surface of the veggies, especially those with firm skin like carrots or potatoes.

Gather the necessary tools, such as a cutting board and a sharp chef's knife. A sharp knife will make the chopping process easier and help you achieve cleaner cuts. You may also want to use different cutting boards for different types of vegetables to avoid cross-contamination.

Now, let's get chopping! For most vegetables, you'll want to cut them into uniform, bite-sized pieces. This means cutting them into pieces that are roughly 1 to 1.5 inches in size. This ensures that they cook evenly and are easy to pick up and dip into the fondue.

• Peppers: Cut the peppers into strips or cubes. You can also remove the seeds and white membranes for a milder flavour.
• Carrots: Peel the carrots and cut them into thin sticks or slices.
• Zucchini: Slice the zucchini into rounds or half-moons.
• Onions: Peel the onions and cut them into wedges or small chunks.
• Asparagus: Trim the tough ends and cut the spears into halves or leave them whole if they are thin.
• Mushrooms: Remove the stems and cut the caps into halves or quarters, depending on their size.

Remember to be cautious and take your time while chopping. Always chop vegetables away from your body and use the correct knife grip to have better control. You can also use a chopper or food processor if you prefer, especially when dealing with a large volume of vegetables.

Once your veggies are chopped, you can store them in an airtight container in the refrigerator until you're ready to cook them for your fondue. Enjoy your delicious and perfectly chopped veggies!

Veggie types: peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, etc

Peppers

Cut peppers into strips or chunks. You can also cut them into halves or quarters to create a boat shape, which can be stuffed or used as a vessel for dipping.

Carrots

Peel the carrots and cut off the tops and bottoms. Depending on their size, cut them into halves or quarters lengthwise, and then chop them into bite-sized pieces.

Baby Corn

Baby corn can be left whole or cut into 1-inch (2.5-cm) cubes, diagonals, or halves lengthwise.

Parsnips

Peel the parsnips and cut off the thick ends. Cut each parsnip in half lengthwise, and then into thirds or quarters to create evenly-sized matchsticks.

Zucchini

Trim the ends off the zucchini. Cut it in half lengthwise, and then into halves or quarters. From there, cut the zucchini into bite-sized pieces.

Squash

Cut the squash in half and scoop out the seeds. Depending on the type of squash, you may be able to cut it into cubes or slices.

Eggplant

Cut off the top and bottom of the eggplant, and then cut it into slices or cubes.

Onions

Peel the onions and cut them into thin slices or chunks.

Blanching veggies: broccoli, asparagus, snap peas, etc

Blanching is a great way to prepare vegetables for fondue. It helps to tame the raw, bitter taste of some veggies and locks in their bright colours. Broccoli, asparagus, and snap peas are all good candidates for blanching. Here's how to do it:

Broccoli

Cut the broccoli florets into uniform, bite-sized pieces. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes, until bright green and tender-crisp. Remove the broccoli with a slotted spoon and immediately plunge it into the ice water. Drain the broccoli once it's completely cool.

Asparagus

Start with fresh asparagus spears, trimming off the tough ends. Bring a large pot of water to a boil, seasoning it with a couple of tablespoons of salt if desired. After washing and trimming the asparagus, drop it into the pot and cook for about 3 to 4 minutes. Have a bowl of ice water ready next to the stove. As soon as the asparagus is cooked, quickly transfer it to the ice bath to stop the cooking process. Leave it in the ice water for about 1 minute, then drain.

Snap Peas

Wash the snap pea pods and snap off the stem ends. Bring a large pot of water to a rolling boil. Drop in the snap peas and cook for just 1.5 minutes. Drain the peas and immediately transfer them to a prepared ice bath. Leave them in the ice water for about 2 minutes, then drain and spread the peas on a baking sheet. Freeze until completely frozen, then transfer to freezer bags or containers.

Fondue Tips

When preparing veggies for fondue, cut them into bite-sized pieces. A good rule of thumb is to factor in about half a pound of food per person if fondue is the appetizer, and one pound per person as a main course. Vegetables with a natural bite, like snap peas, are ideal for fondue. The heat of the fondue will cook the veggies, so they don't need to be fully cooked beforehand. Just be careful of the high temperature and always exercise caution when eating from a fondue pot.

Roasted veggies: Brussels sprouts, cherry tomatoes, red bell pepper slices, etc

Roasted veggies are a great option for fondue, and Brussels sprouts, cherry tomatoes, and red bell pepper slices are all delicious choices. Here's a guide on how to prepare and cut these vegetables for fondue:

Brussels Sprouts:

Brussels sprouts are a great vegetable to include in your fondue spread. To prepare them, start by trimming the stems and removing any dry or woody parts at the bottom of the sprouts. You can also peel away any loose or unattached leaves and set them aside. Cut the sprouts in half, or leave smaller ones whole. Aim for uniformity in size so that they cook evenly. If you want a good sear on the cut surface of the sprouts, you can sear them in a hot cast-iron pan before roasting them in the oven.

Cherry Tomatoes:

Cherry tomatoes are perfect for fondue as they can be cooked whole. To prepare them, simply wash them and ensure they are dry before serving. You can also cut them in half if you prefer smaller pieces for dipping.

Red Bell Peppers:

Red bell peppers are a vibrant and tasty addition to your fondue. Cut the peppers into 1- to 1.5-inch pieces or strips. You can also cut them into 2-inch chunks if you prefer larger pieces.

Roasting Instructions:

Once you have cut your veggies to the desired size, toss them with olive oil, salt, and pepper. Spread them out on a rimmed baking sheet, ensuring they are in a single layer to promote even roasting. Preheat your oven to around 400-450°F, and roast the vegetables for 15-20 minutes, stirring or shaking the pan occasionally to prevent burning. The veggies are done when they are tender and lightly browned.

Fondue Tips:

When serving roasted veggies with fondue, consider using a three-cheese dip made with shredded Havarti, sharp Cheddar, and American cheese. You can also add flour and white wine to the cheese mixture for added thickness and flavor. Keep the fondue warm over a medium-low heat source, and use fondue forks or skewers for dipping. Always exercise caution when eating from a fondue pot, as the oil and cheese can reach very high temperatures.

Cutting veggies into uniform sizes for even cooking

When preparing veggies for fondue, it's important to cut them into uniform sizes to ensure even cooking. Here are some tips to achieve that:

First, select the right type of knife for the job. A chef's knife or Santoku knife is versatile and suitable for most cutting techniques. For smaller or more delicate vegetables, like mushrooms or cherry tomatoes, a paring knife with its small and easy-to-control blade might be a better option.

Now, let's discuss some cutting techniques to achieve uniform sizes:

• Dicing: This technique creates small, square pieces of the same size. First, cut the vegetables into long, thin strips (juliennes). Then, cut the juliennes crosswise into small dice. Carrots, potatoes, and apples are often diced.
• Batonnetting: This technique creates uniform, rectangular pieces. Cut the vegetable in half lengthwise, then cut each half into thin strips, about 1/4-inch thick. Finally, cut the strips into 2-inch-long pieces.
• Paysanne cutting: This technique is ideal for vegetables that are usually difficult to slice thinly, like carrots or celery. Trim the vegetable to the desired slice length. Then, holding the vegetable in one hand, make thin, horizontal cuts perpendicular to its length. Slice as thinly as possible for the best results.

Remember, the key to achieving uniform sizes is to take your time, use a sharp knife, and practice the techniques. This will ensure that your veggies cook evenly when dipped into the fondue pot.

Frequently asked questions