Preparing Broccoli For Fondue: A Step-By-Step Guide

Broccoli is a popular vegetable to serve with fondue, either as a dipper or as a side dish. To prepare broccoli as a fondue dipper, cut the broccoli into bite-sized pieces, boil it for 1-2 minutes, and then place it in cold water to stop the cooking process. Broccoli can also be roasted in the oven, drizzled with olive oil, and seasoned with salt and pepper to enhance its flavour before being served with fondue.

How to Prepare Broccoli for Fondue

Broccoli blanching

Once the water is boiling, carefully add a tablespoon of salt to the pot and stir it until it dissolves. Next, add the broccoli to the pot and blanch for 1-3 minutes. You will know it is ready when the broccoli turns bright green and is slightly tender but still crunchy. It is important not to overcook the broccoli at this stage as it will continue to cook a little once removed from the pot.

Use tongs or a slotted spoon to remove the broccoli from the boiling water and immediately place it in a colander. Run the broccoli under cold tap water to stop the cooking process. Shake the colander to ensure the broccoli is well-drained. Now your broccoli is ready to be served with your fondue!

Roasting broccoli

Firstly, preheat your oven to 450°. While the oven is heating up, cut a one 1 1/2-pound head of broccoli into long spears. You want the spears to be bite-sized, but still able to be skewered. Also, cut two 1 1/2-inch-thick slices of peasant bread into 1 1/2-inch cubes.

Next, heat a large rimmed baking sheet in the oven until it is very hot. In a large bowl, toss the broccoli spears and bread cubes with extra-virgin olive oil, a minced garlic clove, and salt and pepper to taste. Spread the broccoli and bread mixture on the hot baking sheet, ensuring an even layer.

Roast the broccoli and bread for about 15 minutes, turning once, until the broccoli is tender and browned, and the bread cubes are crisp and golden. While the broccoli and bread are roasting, you can prepare the cheese fondue.

To make a simple cheese fondue, heat some heavy cream in a small saucepan until it reaches a boil. In a separate bowl, whisk an egg yolk, then gradually whisk in the hot cream. Return this mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. This should take about 2 minutes.

Remove the saucepan from the heat and add shredded Fontina cheese, stirring until it is fully melted. You can also use Swiss cheese, Gruyere, or a combination of Gruyere and Emmental. Pour the fondue into a bowl and serve with the roasted broccoli and bread.

For an extra touch of flavour, sprinkle the roasted broccoli and bread with fresh herbs like marjoram and a drizzle of balsamic vinegar before serving with the fondue. Enjoy!

Broccoli fondue dipping

Broccoli is a great option for fondue dipping! Here is a step-by-step guide on how to prepare broccoli for fondue:

Wash and Cut the Broccoli:

Start by thoroughly washing your broccoli under running water. You can use a vegetable brush to gently scrub the florets and remove any dirt or residue. Next, cut the broccoli into bite-sized pieces. Make sure they are not too small, as you want them to be easy to skewer and dip.

Blanch the Broccoli:

To prepare the broccoli for dipping, you can blanch it before the fondue. Bring a pot of lightly salted water to a boil. Add the broccoli florets to the boiling water and cook for 1-2 minutes. This will make the broccoli bright green and slightly tender while still maintaining a crunchy texture.

Cool and Dry the Broccoli:

After blanching, remove the broccoli from the pot using tongs or a slotted spoon. Immediately run it under cold water to stop the cooking process. Shake off any excess water, or you can also pat the broccoli dry with a clean kitchen towel or paper towels.

Prepare the Dipping Sauce:

While the broccoli is cooling, you can start preparing your fondue cheese sauce. There are various cheese sauce recipes available, but a classic fondue sauce typically includes shredded cheese (such as Gruyere, Swiss, or Fontina), flour, wine, and nutmeg. Melt the cheese slowly and stir continuously to create a smooth and creamy sauce.

Arrange the Broccoli and Other Dippers:

Place the cooled and dried broccoli florets on a serving platter. You can also arrange other dippers alongside the broccoli, such as bread cubes, pretzel bread, cherry tomatoes, apples, or raw vegetables like carrots, peppers, or zucchini.

Heat the Fondue:

Transfer your prepared cheese sauce to a fondue pot. Place the pot over a heat source, such as a candle or a stand with a burner, to keep the fondue warm and melted. Adjust the heat as needed to maintain the desired temperature.

Enjoy the Fondue:

Now, you are ready to enjoy your broccoli fondue dipping! Skewer the broccoli florets and dip them into the warm, melted cheese. You can also dip other items from your platter. Remember to stir the fondue occasionally to prevent it from burning and to allow everyone to enjoy the full flavour.

Fondue is a fun and interactive way to enjoy your meal, so make sure to serve it while it's warm and inviting. Happy dipping!

Fondue pot selection

The best fondue pot for you depends on your needs. Factors to consider include the number of people you will be serving, the type of fondue you will be making, and your budget. Here is a guide to help you choose the right fondue pot.

Size and Capacity

The size of your fondue pot should be determined by the number of people you plan to serve and the type of fondue you will be making. For a fondue date for two, a small pot with a capacity of around 0.25 quarts will be suitable, whereas a larger group will require a bigger pot, ideally about 3 to 3.5 quarts. If you are making a broth-based fondue, a larger pot will be needed to accommodate the volume as the fluid expands when it boils.

Material

The material of the fondue pot is important for heat retention, washability, and price. Cast iron is a popular choice for its excellent heat retention but is heavy and expensive. Enameled cast iron is easier to clean and has similar heat distribution properties. Stainless steel and aluminum are more affordable, lighter, and often have a non-stick coating, but they may heat unevenly and cause scorching. Ceramic is a good option for chocolate fondue as it diffuses heat well and prevents scorching.

Heat Source

Fondue pots typically use candles, ethanol gel, or electricity as their heat source. Tea candles are ideal for chocolate fondue as they provide a low and even temperature. Ethanol gel provides more heat and burn time, making it suitable for larger gatherings. Electricity offers the most precision and control over temperature, which is ideal for soups or more technical recipes.

Recommendations

Based on these criteria, here are some recommended fondue pots:

• Best Overall: Cuisinart Electric Fondue Pot offers simple setup, accurate temperature control, and easy cleanup.
• Best Less Expensive Option: Boska Candlelight Twinkle Fondue Set uses the combined power of five tea lights to generate enough heat for cheese fondue, with a ceramic exterior that diffuses heat well.
• Best Electric: Cuisinart Electric Fondue Maker is ideal for oil- or broth-based fondues as it provides high temperatures with greater control.
• Best Mini: Staub Cast Iron Mini Fondue Set is perfect for cooking smaller quantities of fondue and maintaining the correct temperature.
• Best Large: Boska XL "Mr. Big" Fondue Pot is excellent for large batches of fondue, with dual ethanol burners and a ceramic material that diffuses heat to prevent scorching.
• Best for Parties: Twine Enamel Cast-Iron Fondue Set uses a gel-fuel canister that provides hours of heat, making it a great choice for gatherings.

Remember to consider the size, material, heat source, and your budget when selecting a fondue pot. Happy dipping!

Broccoli fondue serving

Broccoli fondue is a delicious and healthy option for a fondue party. Here are some tips and instructions for preparing and serving broccoli fondue:

Preparing the Broccoli:

First, wash and cut the broccoli into bite-sized pieces or long spears. If you want to blanch the broccoli, bring a pot of lightly salted water to a boil and cook the broccoli for 1-2 minutes until bright green and slightly tender but still crunchy. Alternatively, you can roast the broccoli in the oven to bring out its sweetness. Toss the broccoli spears with olive oil, garlic, and seasoning before spreading them on a baking sheet and roasting until tender.

Preparing the Dipping Sauce:

For a classic cheese fondue, you will need shredded Gruyere or Swiss cheese, flour, garlic, nutmeg, and dry white wine. Toss the cheese with the flour to prevent lumps. Rub the inside of a saucepan with garlic, then add the wine and bring to a simmer. Gradually add the cheese mixture, stirring continuously until smooth and melted. You can also add a splash of kirsch for extra flavour. Transfer the cheese fondue to a fondue pot and keep it warm over a low flame or a candle.

Serving the Broccoli Fondue:

Arrange the cooked broccoli on a large serving platter or tray. If desired, you can provide a variety of other dippers such as bread cubes, pretzel bread, cherry tomatoes, apples, or roasted vegetables. Set out fondue forks or skewers for your guests to use. Place the fondue pot in the centre of the table, ensuring it is securely placed on a stand or burner. The fondue should be hot, around 375 degrees F, but be cautious of the high temperature to avoid burning. Always use a pot holder when handling the fondue pot. Enjoy dipping the broccoli and other dippers into the cheesy goodness!

Tips for a Memorable Fondue Experience:

• Provide a variety of dippers: In addition to broccoli, offer an assortment of vegetables, fruits, and breads to dip into the fondue.
• Use a good fondue pot: Invest in a heavy, thick-bottomed fondue pot to ensure even heating and prevent scorching.
• Keep the fondue warm: Use a candle or a pot of hot water under the fondue pot to maintain its temperature.
• Be cautious of high temperatures: Always exercise caution when handling the fondue pot and remind your guests to be careful as well.

Frequently asked questions