Emilie Meyer
Fondue is a fun and tasty dish, and almost any vegetable can be a delicious dipper. Raw veggies like carrots, celery, and cherry tomatoes are great options, but if you're looking for something more substantial, try lightly steaming or roasting your veggies first. Broccoli, cauliflower, asparagus, and bell peppers are all excellent choices, and artichoke hearts are a unique option that pairs well with cheese. For a heartier option, try root vegetables like potatoes and turnips, or squash family members like butternut squash and sweet potatoes. Don't forget to cut your veggies into dip-friendly sizes!
| Characteristics | Values |
|---|---|
| Vegetables good for fondue | Broccoli, Cauliflower, Asparagus, Artichoke, Sugar snap peas, Carrots, Bell Peppers, Zucchini, Cherry Tomatoes, Radishes, Butternut Squash, Acorn Squash, Sweet Potatoes, Pumpkin, Potatoes, Turnips, Mushrooms, Jerusalem Artichoke, Romanesco Broccoli, Purple Cauliflower, Squash, Green Beans, Pearl Onions, Baby Potatoes, Yukon Gold Potatoes, Fingerling Potatoes, Red Potatoes, Purple Potatoes |
Steamed veggies
Steamed vegetables are a great option for fondue, especially if you're looking for something a little more creative than the typical crudités. They're also a good way to add some extra nutrition to your meal.
When it comes to choosing vegetables for steaming, you have a variety of options. Carrots, for example, are a great source of vitamins and fibre. They pair well with cheese fondue, adding a touch of natural sweetness to the savoury dish. Broccoli is another excellent choice, as it provides a good balance of texture and flavour. If you're looking for something a little more exotic, try steaming some artichoke hearts. They have a unique taste and texture that can enhance your fondue experience.
Mushrooms are also a fantastic option for steamed veggies. Their meaty, filling quality makes them a satisfying choice, especially when paired with a hearty beef broth fondue. For a more delicate option, try steaming asparagus spears. They add a nice crunch and brightness to your fondue, and their shape negates the need for fondue skewers.
To prepare your steamed veggies, simply cut them into bite-sized pieces and steam them until they are tender but still slightly crisp. This will ensure they have a nice texture when dipped into the fondue. You can also lightly season them with herbs or spices to add extra flavour.
So, if you're looking to elevate your fondue game, consider steaming some veggies. They'll add variety, texture, and a boost of nutrition to your dipping experience.
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Raw veggies
Raw vegetables are a great option for fondue, especially if you're looking for a quick and easy dipper. They add a crunchy texture and a fresh taste to the gooey, warm, melted cheese. Here are some ideas for raw veggies to serve with your fondue:
Celery, Fennel, and Carrots
Carrots are a versatile option for fondue as they can be served raw or lightly steamed. Raw carrots, with their crunchy texture and sweet taste, pair well with the creaminess of the fondue. Celery and fennel spears are also great choices for raw dipping, offering a similar refreshing crunch.
Cherry Tomatoes
Cherry tomatoes are another excellent choice for raw dipping. Their small size makes them perfect for popping into your mouth after a quick dip in the fondue. They add a burst of freshness and a juicy texture to the rich cheese.
Radishes
Radishes are a unique option for raw dipping. They have a crisp texture and a slightly spicy, peppery taste that can add an interesting kick to the fondue experience.
Bell Peppers
Bell peppers, also known as capsicums, come in a variety of colours, including red, yellow, and green. They are a great choice for raw dipping as they are easy to cut into strips or chunks, which makes them the perfect size for dipping. Their natural sweetness pairs surprisingly well with the savoury cheesiness of the fondue.
Asparagus
While asparagus is often served slightly cooked or steamed for fondue, it can also be enjoyed raw. Its long spears make it easy to dip and provide a nice crunchy texture.
Artichoke Hearts
Artichoke hearts are another vegetable that can be enjoyed raw with fondue. They are best dipped using your fingers, which makes for a fun and interactive experience.
Mushrooms
Most types of mushrooms are suitable for raw consumption and can be a great addition to your raw veggie platter for fondue. Crimini, shiitake, oyster, and portobello mushrooms are all delicious options to pair with the melted cheese.
Cucumber
Although not mentioned in the sources, cucumber is a versatile vegetable that is often consumed raw and would pair well with cheese fondue.
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Roasted veggies
Roasted vegetables are a great option for fondue, especially when paired with the right type of cheese. Here are some ideas for roasted veggies that will complement your fondue:
Asparagus
Asparagus is a classic choice for fondue, known for its ability to retain a slight crunch even when lightly cooked. This makes it perfect for dipping into any type of cheese fondue, and its spear shape negates the need for fondue skewers.
Broccoli
Broccoli florets are another popular option, either on their own or paired with cheese. You can roast them beforehand to enhance their flavour and texture, or steam them lightly for a brighter, crunchier bite.
Cauliflower
Like broccoli, cauliflower florets are a versatile option for fondue. Roasting or steaming them beforehand will soften their bite and bring out their natural sweetness.
Artichokes
Artichokes are a great choice, especially when paired with cheese. You can dip the cooked leaves in either a broth or cheese fondue, using your fingers, and use a fondue fork to dip the artichoke hearts.
Bell Peppers
Strips of bell peppers are a colourful and tasty addition to any fondue spread. They add a natural sweetness that pairs surprisingly well with savoury, cheesy fondue. Cut them into long strips so that they can be easily dunked without the need for skewers.
Brussels Sprouts
Roasted Brussels sprouts are not only delicious but also provide a healthy option for fondue. Their leafy green texture pairs well with mild, nutty cheeses, creating a flavourful and nutritious bite.
Potatoes
Roasted baby potatoes are the perfect size for dipping into cheese fondue, and their flavour complements the cheese well. Fingerling potatoes, in particular, are a popular choice, but any small variety will do. Just be sure to boil or roast them beforehand to ensure they are tender and flavourful.
So, the next time you're preparing veggies for fondue, consider roasting or steaming these options to elevate your dipping experience!
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Grilled veggies
Bell Peppers
Bell peppers, also known as capsicums, are a versatile vegetable that can be grilled before dipping into fondue. Cut them into strips to avoid the need for skewers. Their natural sweetness pairs surprisingly well with savoury cheeses, adding a burst of colour to your fondue platter.
Zucchini
Zucchini, also known as courgettes, are another excellent choice for grilling. Cut them into spears or strips and lightly grill before dipping into your favourite fondue. Their mild flavour and tender texture make them a perfect vehicle for the rich, melted cheese.
Cherry Tomatoes
Cherry tomatoes are small, sweet, and juicy, making them ideal for grilling. Thread them onto skewers to make them easier to dip. Their bright colour and refreshing taste will enhance your fondue experience.
Broccoli and Cauliflower
These cruciferous veggies are not only nutritious but also delicious when grilled. Cut them into florets and give them a quick grill before dipping. Broccoli and cauliflower provide a nice crunch and freshness to balance the richness of the fondue.
Radishes
Radishes might not be the first vegetable that comes to mind for fondue, but they are worth considering. Grilling brings out their peppery flavour and adds a nice char. Cut them into slices or leave them whole, depending on their size.
Asparagus
Asparagus spears are a unique and tasty option for grilled veggies. They retain a nice crunch and brightness when slightly grilled, making them an excellent pair with any type of cheese fondue. Their length also eliminates the need for skewers, making them a convenient choice.
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Blanched veggies
Blanched vegetables are a great option for fondue, especially if you're looking for something with a bit more crunch. Blanching helps to retain the crisp texture of veggies while also brightening their colour. This makes them a perfect pairing for any type of cheese fondue.
Some vegetables that benefit from blanching before dipping in fondue include sugar snap peas, cubed carrots, asparagus, artichoke hearts, and broccoli. These veggies only need to be lightly blanched, so they still have a bit of bite to them. You can also blanch heartier vegetables like cauliflower and Brussels sprouts, which go well with cheese fondue.
To blanch your veggies, simply cook them in boiling water for a short period, usually just a few minutes. For example, you can blanch cauliflower and broccoli for 4-5 minutes, while asparagus only needs to be cooked for 2-3 minutes to retain its crunch.
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Frequently asked questions
There are many vegetables that go well with fondue, especially when lightly steamed or blanched. Broccoli, cauliflower, asparagus, artichoke, snap peas, carrots, bell peppers, zucchini, cherry tomatoes, radishes, and Brussels sprouts are all great options.
Lettuce is probably not the best option for fondue due to its texture and tendency to fall apart.
A traditional cheese fondue is a great option, but you can also try a broth fondue seasoned with herbs, especially during the summer months when a heavy cheese dip may be less appealing.
