Tiffany Haney
Fondue is a simple dish of melted cheese and wine, into which you can dip almost anything. While bread is the most popular dipper, vegetables are also a fantastic pairing. So, what vegetables go well with fondue? The answer is: most of them! The key is to prepare them in a way that ensures they don't fall apart in the cheese. For example, you could try lightly steaming or roasting vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. Or, if you're after something quick, celery, fennel spears, carrots, and cherry tomatoes can be served raw.
| Characteristics | Values |
|---|---|
| Vegetables that can be eaten raw | Celery, fennel spears, carrots, cherry tomatoes, radishes, bell peppers, zucchini, mushrooms, gherkins, cucumber |
| Vegetables that should be steamed | Broccoli, green beans, sugar snap peas, baby potatoes, carrots, parsnips, cauliflower, artichoke hearts |
| Vegetables that should be roasted | Asparagus, bell peppers, Brussels sprouts, broccoli, carrots, cauliflower, zucchini, mushrooms, potatoes, sweet potatoes, parsnips, radishes, butternut squash, acorn squash, pumpkin |
What You'll Learn
Roasted vegetables
When choosing vegetables to serve with fondue, it is best to select vegetables that will hold together when dipped into thick, warm cheese. For example, potato wedges are a good choice, whereas potato chips are likely to fall apart.
Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious when roasted. You could also try roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.
To prepare the vegetables for dipping, lightly toss them in olive oil and season with salt and pepper. Arrange them in a single layer on a baking tray and roast in a hot oven (around 220C/450F) for 15-20 minutes, or until tender and lightly toasted. Stir the vegetables halfway through the cooking time to ensure even cooking.
Once cooked, you can serve the roasted vegetables on a platter with fondue forks or skewers for dipping into the warm cheese.
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Blanched vegetables
Broccoli
Broccoli is a versatile vegetable that can be enjoyed steamed, roasted, or raw. However, for fondue, it is recommended to blanch or lightly steam the broccoli to enhance its flavour and texture. This ensures the broccoli florets hold their shape while providing a fresh and crunchy dipper for the cheese fondue.
Asparagus
Asparagus is another vegetable that pairs well with cheese fondue. Its long spears make it easy to dip, eliminating the need for additional skewers. Slightly cooking the asparagus helps retain its crunch and bright colour, making it an appealing and tasty option for fondue.
Green Beans
Green beans are a delicious and healthy option to pair with fondue. They can be steamed or lightly blanched to soften them slightly while preserving their crisp texture. Green beans add a vibrant colour to the fondue platter and provide a refreshing contrast to the rich, melted cheese.
Snow Peas and Snap Peas
Snow peas and snap peas are excellent choices for fondue as they are crisp and sweet. A quick blanch in salted boiling water will enhance their flavour and make them more dip-friendly. These peas are also easy to eat and provide a nice break from heavier fondue options.
Carrots
Carrots, especially when cubed or sliced, are a great option for fondue. Lightly blanching or steaming them helps soften their texture, making them easier to dip without sacrificing their crunch. Carrots also add a pop of colour to the fondue platter.
Artichoke Hearts
Artichoke hearts, when cooked, make for a unique and tasty fondue dipper. They can be dipped using your fingers or a fondue fork, adding an interactive element to the fondue experience. Artichokes pair well with cheese, enhancing the flavour of the fondue and providing a satisfying bite.
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Raw vegetables
Celery
Celery is a classic choice for fondue. Its crisp texture and mild flavour make it a perfect vessel for the melted cheese. Cut the celery into sticks or spears for easy dipping.
Carrots
Carrots are another excellent option for fondue. They provide a nice crunch and a touch of sweetness. You can either peel them or leave the skin on for added texture. Cut them into sticks or slices, or simply break off a few baby carrots for a quick and easy option.
Cherry Tomatoes
Cherry tomatoes are a great choice if you're looking for something a little different. Their juicy, tangy flavour can complement the richness of the fondue. Simply skewer them with a toothpick or small skewer to make them easier to dip.
Bell Peppers
Brightly coloured bell peppers add a pop of colour to your fondue spread. They have a natural sweetness that pairs surprisingly well with the savoury cheese. Cut them into long strips and dunk them directly into the fondue, or slice them into wedges for easier handling.
Broccoli
Broccoli florets are a healthy and tasty option for fondue. They provide a nice contrast in texture and flavour to the melted cheese. You can dip them raw, or give them a quick steam first to soften them slightly and take away some of the raw bitterness.
Cauliflower
Like its cousin broccoli, cauliflower florets are a crunchy and nutritious addition to your fondue. They have a mild flavour that won't overpower the cheese. You can dip them raw, or lightly steam them first if you prefer your vegetables a bit softer.
Asparagus
Asparagus spears are another elegant option for your fondue. They have a delicate flavour and a pleasant crunch, especially if they are slightly blanched. Asparagus is also a convenient choice, as the spears can be used in place of fondue skewers.
Mushrooms
Raw mushrooms are a unique and tasty option for fondue. They will cook slightly in the hot cheese, taking on a softer texture. Button mushrooms, shiitake, oyster, or sliced portobellos are all excellent choices.
Fennel
Fennel has a mild anise flavour and a crisp texture that can complement the cheese fondue nicely. Cut the fennel bulb into wedges or slices for dipping. You can also use the fennel fronds as an edible garnish for your fondue platter.
Radishes
Radishes add a peppery kick to your fondue spread. Look for larger varieties like watermelon radishes, or opt for the smaller red or purple radishes for a colourful addition. Slice them thinly or leave them whole if they are small enough for easy dipping.
Cucumber
Cucumber is a refreshing and crisp option for fondue. Peel the cucumber and slice it into sticks or rounds. You can also scoop out the seeds to create little cucumber boats that are perfect for holding a generous amount of fondue.
Zucchini
Zucchini, also known as courgette, is a summer squash that can be used raw in fondue. Cut it into thin strips or slices, and lightly grill or blanch it to add a bit of texture and bring out its subtle flavour.
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Pickled vegetables
When preparing vegetables for fondue, it is important to consider how they will be cooked. Some vegetables, such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini, are best if roasted first. Others, such as green beans, pearl onions, radishes, and baby potatoes, can be steamed. Sautéed artichoke hearts and mushrooms are also delicious options. If you are short on time, raw vegetables such as celery, fennel spears, carrots, and cherry tomatoes can also be served.
In addition to vegetables, there are a variety of other foods that pair well with fondue. Bread is the most popular dipper, with French bread, breadsticks, croutons, multigrain bread, rye, sourdough, and bagels being common choices. Pretzels, crackers, and tortilla chips are also great options. If you're looking for something more substantial, grilled steak, poached chicken, cooked ham, cured meats, and steamed seafood can be added to the platter.
For a sweet option, consider serving fruit with your fondue. Sliced apples, pears, pineapple, and seedless grapes are classic choices, but dried fruits such as apricots and figs can also be offered. For a truly indulgent dessert, a chocolate fondue with dippers such as angel food cake cubes, marshmallows, strawberries, and bananas is sure to be a hit.
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Grilled vegetables
Some vegetables that work well with fondue include asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. These vegetables can be grilled and retain a crunch that pairs well with any type of cheese fondue. Grilled vegetables such as cherry tomatoes, celery, mushrooms, and potatoes are also great options to dip into the melted cheese.
When grilling vegetables, it is essential to chop them into chunks or slices that are easy to skewer and dip. Additionally, grilling the vegetables with herbs like thyme and rosemary can enhance their flavour and make them even more delicious when dipped into the warm, gooey cheese.
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Frequently asked questions
Carrots, celery, fennel spears, cherry tomatoes, and bell peppers can be served raw with fondue.
Broccoli, asparagus, green beans, and snap peas are good options. They can be lightly blanched or steamed to make them tender while still retaining a crunch.
Vegetables like lettuce that are too soft or delicate may not hold up well as fondue dippers.
Artichoke hearts, sugar snap peas, zucchini spears, radishes, and mushrooms are unique and tasty choices for fondue.
It depends on the vegetable. Some vegetables, like broccoli and carrots, can be served raw or lightly cooked. Others, like potatoes and mushrooms, are better when roasted or steamed before dipping.
