Emilie Meyer
Cheese fondue is a simple dish, but what should you dip in it? The answer is: almost anything! However, if you're looking for a vegetable to dunk into that warm, oozy cheese, there are a few veggies that stand out.
Asparagus, broccoli, bell peppers, and cauliflower are all popular choices, and they can be eaten raw or lightly cooked. If you're looking for something heartier, try roasted root vegetables like potatoes or turnips. Mushrooms are also a great option, and they have a meaty, filling quality that pairs well with the cheese. For a bright and refreshing dipper, go for crunchy sugar snap peas or carrots. And don't forget the classic: crusty bread!
| Characteristics | Values |
|---|---|
| Vegetables that can be eaten raw | Celery, fennel spears, carrots, cherry tomatoes, bell peppers, baby carrots, gherkins, pickles, sweet gherkins, radishes |
| Vegetables to be lightly steamed/blanched | Broccoli, asparagus, green beans, sugar snap peas, cubed carrots, zucchini, cauliflower, brussels sprouts |
| Roasted vegetables | Broccoli, cauliflower, bell peppers, brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips, roasted mushrooms, baby potatoes, butternut squash, acorn squash, sweet potatoes, pumpkin, turnips |
What You'll Learn
Raw veggies: celery, carrots, peppers, cherry tomatoes, etc
Raw veggies are a great option for cheese fondue. They add a refreshing crunch and a healthy balance to the rich, melted cheese. Here are some ideas for raw vegetables that will go well with your fondue:
Celery
Celery is a classic choice for dipping. Its crisp texture and mild flavour make it a versatile option that pairs well with the cheese. Cut the celery into sticks or smaller bite-sized pieces to make it easy for your guests to dip.
Carrots
Carrots add a burst of colour to your fondue spread and their natural sweetness pairs surprisingly well with the savoury cheesiness. Baby carrots can be served as-is, while larger carrots should be cut into sticks or slices.
Peppers
Bell peppers come in a variety of colours, making them a vibrant addition to your fondue platter. Red, orange, yellow, and green peppers all have their unique flavour profiles that complement the cheese. Cut them into strips or bite-sized pieces for easy dipping.
Cherry Tomatoes
Cherry tomatoes are the perfect size for popping into your mouth after a quick dunk in the cheese. Their bright, tangy flavour will add a refreshing touch to your fondue experience.
Other Options
Other raw vegetables that can be enjoyed with cheese fondue include fennel spears, cucumbers, and radishes. You can also offer a variety of dips or sauces on the side for even more flavour options.
Remember, when preparing raw veggies for fondue, ensure they are washed, peeled (if necessary), and cut into sizes that are easy to dip and eat. You can also provide toothpicks or skewers to make the dipping process simpler for your guests. Enjoy experimenting with different vegetables and creating a delicious and nutritious fondue experience!
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Roasted veggies: potatoes, mushrooms, asparagus, etc
Roasted vegetables are a great option to serve alongside a cheese fondue. Here are some ideas for veggies that can be roasted and served as fondue dippers:
Potatoes
Roasted potato wedges or boiled/roasted whole baby potatoes are perfect for dipping into a cheese fondue. They are sturdy enough to hold their shape in the thick, warm cheese. You can also steam or boil larger varieties of potatoes such as Yukon Gold, fingerling, red, or purple potatoes.
Mushrooms
Mushrooms are another excellent choice for cheese fondue. You can roast them whole or use larger varieties such as crimini, shiitake, oyster, or sliced portobellos. Smaller mushrooms can be dipped using your fingers, while larger varieties may require fondue forks or skewers.
Asparagus
Asparagus that has been slightly cooked or blanched retains a nice crunch and pairs well with any type of cheese fondue. Using asparagus spears also eliminates the need for fondue skewers, as they can be easily picked up and dipped.
Other Roasted Veggie Ideas
In addition to the above, you can roast and serve a variety of other vegetables as fondue dippers. Some options include broccoli florets, cauliflower florets, bell peppers, Brussels sprouts, parsnips, sweet potatoes, and zucchini.
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Blanched veggies: broccoli, snap peas, carrots, etc
Blanched vegetables are a great option for cheese fondue. They are lightly cooked, which helps them hold their shape and makes them easier to dip. Broccoli, snap peas, and carrots are all excellent choices for blanched veggies. To blanch them, simply dip them in lightly salted boiling water for a minute or two, then drain and serve. This will soften them slightly while still retaining a nice crunch.
Broccoli is a classic choice for fondue, as it pairs perfectly with cheese. It's also a healthy option, bringing a bit of freshness to the dish. Snap peas are another great option, as they are crisp and bright, adding a nice contrast to the rich cheese fondue. Carrots are also a popular choice, as they are sweet and go well with the savoury cheese.
In addition to these options, you could also consider blanching other vegetables such as asparagus, green beans, or snow peas. Blanched veggies are a great way to add some colour and nutrition to your fondue spread. They are also a good option for those who prefer their vegetables slightly cooked but still crisp.
When preparing blanched veggies for fondue, it's important to cut them into bite-sized pieces that are easy to dip. You may also want to provide fondue forks or skewers for your guests to use, as this will make the dipping process easier and avoid any messes.
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Steamed veggies: green beans, baby potatoes, radishes, etc
Steamed veggies are a great option to serve alongside cheese fondue. Here are some ideas to get you started:
Green Beans
Green beans are a fantastic choice for steaming and dipping into cheese fondue. They have a natural crunch that pairs well with the creamy cheese. To prepare them, simply steam them lightly until they are bright green and slightly tender. You can leave them whole or cut them into bite-sized pieces for easier dipping.
Baby Potatoes
Baby potatoes, such as Yukon Gold, fingerling, red, or purple varieties, are the perfect size for steaming and dipping into fondue. Their small size means they cook quickly and are easy to eat. Steam them until they are tender, and consider leaving the skin on for added texture and flavour.
Radishes
Radishes add a nice crisp texture and a mild peppery flavour to the fondue experience. Look for larger radishes, or slice them thinly, so they are easier to dip. Steam them just until they are tender, taking care not to overcook them, as they can become soft and watery.
Other Options
In addition to the veggies mentioned above, you could also try steaming other bite-sized vegetables such as asparagus, cauliflower florets, baby carrots, or pearl onions. Just be sure to cook them lightly so they retain their shape and texture. Remember, the key to a successful steamed veggie platter for fondue is to keep the vegetables slightly crisp, as this provides a nice contrast to the creamy cheese.
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Grilled veggies: zucchini, bell peppers, cherry tomatoes, etc
Grilled veggies are a great option to pair with cheese fondue. Here are some ideas and tips to elevate your next fondue night:
Zucchini
When it comes to zucchini, grilling is a great way to go. Cut the zucchini into strips or slices, brush them with a bit of olive oil, and season with salt and pepper before placing them on the grill. Zucchini has a mild flavour and a tender texture that pairs well with the richness of cheese fondue. It's also easy to eat and dip, making it a perfect choice for fondue nights.
Bell Peppers
Bell peppers are a versatile and colourful addition to your grilled veggie platter. You can cut them into strips or slices and grill them until they are slightly charred. Bell peppers have a natural sweetness that complements the savoury cheesiness of the fondue. They are also sturdy enough to hold up to dipping, making them a great choice.
Cherry Tomatoes
Cherry tomatoes are small but pack a big flavour punch. Grilling them will intensify their sweetness and add a smoky flavour dimension. You can skewer them to make them easier to handle, or simply pop them into your mouth and dip them directly into the fondue. Their juicy burst of flavour will complement the creaminess of the cheese.
Other Grilled Veggie Ideas
In addition to zucchini, bell peppers, and cherry tomatoes, here are some other vegetables that grill well and pair beautifully with cheese fondue:
- Eggplant slices: Brush with olive oil and sprinkle with salt and pepper before grilling.
- Asparagus spears: Slightly charred asparagus pairs wonderfully with fondue.
- Portobello mushrooms: These meaty mushrooms are a hearty addition to your grilled veggie platter.
- Onions: Grill thick slices of red or sweet onions for a touch of caramelised sweetness.
Tips for Grilling Veggies:
- Brush your veggies with a light coating of olive oil before grilling to prevent sticking and add a bit of flavour.
- Season your veggies with salt and pepper, or your favourite herb blend, to enhance their natural flavours.
- Don't overcrowd the grill, as this can cause steaming instead of grilling.
- Grill your veggies until they are tender with slightly charred grill marks for the best flavour and texture.
- If using skewers for smaller veggies, soak the skewers in water for about 30 minutes before threading and grilling to prevent burning.
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