Cooking Vegetables For Fondue: What's Best?

Fondue is a fun and interactive way to enjoy a meal with friends and family. While the classic fondue involves dipping bread into a pot of melted cheese, vegetables are also a popular choice for dipping. But should vegetables be cooked before they are dipped into the fondue?

The answer is that it depends on the type of vegetable. Some vegetables, such as asparagus, broccoli, bell peppers, and zucchini, benefit from being lightly cooked before being dipped in the fondue. This can help to soften them and improve their flavour. Other vegetables, such as carrots, peppers, and onions, can be dipped raw into the fondue, but they may need to be cut into thin strips or small pieces to make them easier to dip. It's also important to consider the type of fondue being served. For example, a light broth fondue may pair better with raw vegetables, while a cheese fondue might be better suited for cooked vegetables. Ultimately, the decision of whether to cook vegetables for fondue comes down to personal preference and the desired taste and texture of the final dish.

Should vegetables be cooked for fondue?

Vegetables that are suitable for fondue

Fondue is a great way to get creative with your vegetables. While some vegetables are best avoided near the fondue pot—sorry, lettuce!—most vegetables can be prepared in a way that makes them suitable for dipping. The key is to prepare your veggies in a way that ensures they can be easily dipped and that they will hold their shape when cooked in the fondue.

Summer vegetables

In the summer months, opt for lighter, fresher vegetables. Any summer vegetable can be lightly grilled to add a smoky flavour before dipping. Try strips of bell pepper, spears of zucchini, whole cherry tomatoes, broccoli florets, and chunks of radish. Sprinkle with chopped basil for an extra bite of fresh flavour.

Autumn vegetables

In the fall, turn to the creamy members of the squash family. Peel, cube, and roast butternut squash, acorn squash, sweet potatoes, and pumpkin. Let these cubes cool slightly to firm up before dipping. Steamed cauliflower and Brussels sprouts also pair well with cheese fondue.

Winter vegetables

When the weather turns cold, it's time for comfort food. Boil or roast root vegetables, like small potatoes and turnips, to dip in cheese fondue. Mushrooms, while not technically vegetables, have a meaty, filling quality that works well for warming up.

All-year vegetables

Some vegetables are suitable for fondue year-round. Asparagus that has been slightly cooked retains a crunch and brightness that pairs well with any type of cheese fondue. Artichoke hearts can be dipped in either broth or cheese fondue. Sugar snap peas and cubed carrots that have been lightly blanched also work with either type of fondue.

Vegetables that should be cooked before fondue

While the heat from the fondue pot will cook any vegetables you put in, some vegetables are better off being cooked before they are dipped into the fondue.

For example, asparagus that has been slightly cooked still retains a crunch and brightness that pairs well with any type of cheese fondue. Using a long spear of asparagus also negates the need for a fondue skewer. Similarly, artichoke leaves and hearts can be cooked and then dipped into the fondue.

Sugar snap peas, cubed carrots, broccoli, bell peppers, zucchini, cherry tomatoes, radishes, and mushrooms can be lightly grilled before being dipped into the fondue. This adds a layer of smoky flavour to the vegetables.

In the winter, root vegetables like small potatoes and turnips can be boiled or roasted before being dipped into the fondue.

Other vegetables that can be cooked before fondue include pearl onions, green beans, baby potatoes, and steamed cauliflower.

Vegetables that can be eaten raw in fondue

While most vegetables are cooked before being served with fondue, there are a few that can be eaten raw. Here is a list of vegetables that can be eaten raw with fondue:

• Celery
• Fennel spears
• Carrots
• Cherry tomatoes
• Broccoli
• Asparagus
• Green bell peppers
• Radishes
• Gherkins
• Avocado
• Sugar snap peas
• Cucumber
• Cauliflower

Some vegetables, like peppers, can be eaten raw or cooked.

It is important to note that while raw vegetables can be served with fondue, they may not be the best option as the heat from the fondue will cook them slightly. Therefore, it is recommended to cook vegetables before serving them with fondue to ensure they are properly cooked through.

How to prepare vegetables for fondue

Preparing vegetables for fondue is simple and can be done in a few easy steps. First, select your vegetables. Good choices for fondue include peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, asparagus, artichokes, sugar snap peas, cherry tomatoes, broccoli, radishes, potatoes, mushrooms, and many more.

Once you have selected your vegetables, wash and chop them into bite-sized pieces. You can also cut them into long strips to avoid the need for skewers. Next, blanch or lightly steam the vegetables to retain their crunch and brightness. This step is optional, but it can enhance the flavour and texture of the vegetables.

After preparing the vegetables, it is important to exercise caution when cooking them in the fondue pot. The oil and cheese can reach very high temperatures, so always use a fondue fork or skewer for dipping. Dip the vegetables into the hot oil or cheese and cook for 3 to 5 minutes.

Finally, use a second fork to slide the cooked vegetables off the skewer and allow them to cool before eating. This ensures that you don't burn your mouth. Always be cautious when enjoying your vegetable fondue!

How long to cook vegetables in fondue

When cooking vegetables in fondue, the most important thing to remember is to be cautious of the high temperature. The heat from the fondue will cook any vegetables put into the pot.

To ensure the oil is hot enough, dip a piece of bread into the oil using a fondue fork. If the bread turns brown in 30 seconds, the oil is hot enough. The cheese will melt and begin to bubble when it is ready.

Once the fondue is ready, dip a piece of vegetable into the hot oil or cheese using a fondue skewer. The vegetables need to cook in the fondue for 3 to 5 minutes to be fully cooked.

After cooking, use a second fork to slide the cooked vegetable off the skewer and allow it to cool before eating. This ensures that you don't burn your mouth.

Some good vegetable options for fondue are peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant, onions, asparagus, artichokes, sugar snap peas, cherry tomatoes, broccoli, radishes, and mushrooms.

Frequently asked questions