Andy Montoya
Cheese fondue is a Swiss dish that gained popularity in the US in the 1960s and remains a favourite today. The best wine for cheese fondue is a dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid helps cut through the richness of the cheese and keeps the fondue smooth. When serving cheese fondue, it is important to consider what foods will hold together in thick, warm cheese. For instance, chunks of potato are great, while potato chips are likely to fall apart. Vegetables can be lightly cooked, while meat should be fully cooked. So, what vegetables go well with cheese fondue? Broccoli, bell peppers, carrots, asparagus, and Brussels sprouts are all popular options. These vegetables can be roasted, steamed, or blanched before being served with the fondue. Raw vegetables, such as celery, fennel spears, and cherry tomatoes, are also a good option for dipping.
| Characteristics | Values |
|---|---|
| Vegetables to roast | Broccoli, cauliflower, asparagus, Brussels sprouts, bell peppers, carrots, zucchini, baby potatoes, radishes, artichoke hearts, mushrooms |
| Vegetables to steam | Green beans, pearl onions, radishes, baby potatoes, artichoke hearts, mushrooms |
| Raw vegetables | Celery, fennel spears, carrots, cherry tomatoes |
| Pickled vegetables | Pearl onions, gherkins, pickles |
| Salads | Arugula, tomato, cucumber |
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What You'll Learn
Roasted vegetables
Some roasted vegetable options that go well with cheese fondue include broccoli, cauliflower, carrots, and potatoes. You can toss the broccoli, cauliflower, and carrots in olive oil, season them with salt and pepper, and roast them in the oven until tender and lightly browned. Roasted Brussels sprouts are also a great option, especially when paired with mild, nutty cheeses. If you're looking for something more filling, you can roast whole mushrooms, potatoes, or baby carrots.
You can also serve a variety of raw vegetables with cheese fondue, such as celery, bell peppers, cauliflower florets, and grape tomatoes. These provide a nice contrast to the richness of the fondue and offer a crunchy texture.
When preparing roasted vegetables for cheese fondue, you can cut them into bite-sized pieces or skewers to make them easier to dip. You can also season them with various spices and herbs to enhance their flavour.
In addition to roasted vegetables, you can also serve a variety of other foods with cheese fondue, such as bread, meat, and fruit. However, roasted vegetables provide a healthy and delicious option that your guests will surely enjoy.
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Raw vegetables
- Carrots: Baby carrots are a popular option, but regular carrots cut into sticks or bite-sized pieces will also work.
- Celery: Celery sticks or fennel spears provide a nice, crisp texture to dip into the fondue.
- Bell Peppers: Red, orange, or yellow raw bell peppers add a pop of colour and a sweet, mild flavour.
- Cauliflower: Raw cauliflower florets are a great option, especially when paired with the nuttiness of a cheese fondue.
- Broccoli: While often served roasted or blanched, broccoli florets can also be enjoyed raw and provide a nice crunchy texture.
- Asparagus: Asparagus spears are a unique and elegant option for dipping into fondue.
- Cherry Tomatoes: These small, sweet tomatoes are perfect for popping into your mouth between fondue dips.
- Radishes: Radishes add a crisp, peppery flavour and can be served whole or sliced.
- Belgian Endives: Also known as witloof, these leafy vegetables are a unique option that pairs well with cheese.
When serving raw vegetables with fondue, consider providing toothpicks or skewers to make dipping easier, especially for smaller or oddly shaped vegetables.
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Blanched vegetables
Broccoli
Broccoli is a popular choice to serve with cheese fondue. It can be blanched or steamed to soften it slightly before dipping. Broccoli florets are a good size for dipping and provide a nice contrast in texture and colour to the fondue.
Asparagus
Asparagus spears can be lightly blanched to retain their crispness while also making them easier to dip. They pair well with cheese fondue, offering a fresh and crunchy texture alongside the creamy cheese.
Green Beans and Peas
Green beans, snow peas, and snap peas are also suitable for blanching before serving with fondue. These vegetables are tender and mild in flavour, so they can be a nice option for those who prefer their vegetables on the softer side.
Preparation Tips
When blanching vegetables for cheese fondue, bring a pot of lightly salted water to a boil. Add the vegetables for just a minute or two, softening them slightly without overcooking. Drain them well before serving. It is important to note that vegetables should be just partially cooked, so be mindful not to over-blanch them.
In addition to blanched vegetables, you may also want to consider roasted vegetables, such as Brussels sprouts, bell peppers, or cauliflower, which can add a nice depth of flavour to your fondue experience. A bright salad with vegetables like arugula, tomato, and cucumber can also help balance out the richness of the fondue.
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Salads
When selecting vegetables for a salad to pair with cheese fondue, consider options that will complement the cheese and provide a contrast in texture and flavour. Raw or lightly steamed vegetables work well, such as asparagus, broccoli florets, cauliflower, baby carrots, radishes, bell peppers, or green beans. For a heartier salad, roast vegetables like Brussels sprouts, butternut squash, or beets before adding them to the salad.
To add a crunchy texture and additional nutrients, consider topping the salad with nuts or seeds, such as toasted pumpkin seeds, sliced almonds, or walnuts. Dried fruits like cranberries, apricots, or raisins can also add a sweet and chewy element to the salad.
For the salad dressing, a simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, and honey can bring all the flavours together. Alternatively, a tangy yogurt-based dressing or a citrus vinaigrette can also work well.
When composing your salad, feel free to get creative and experiment with different combinations of vegetables, greens, and toppings. By including a variety of colours, textures, and flavours, you can create a salad that not only tastes delicious but also adds a vibrant touch to your cheese fondue feast.
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Potatoes
Boiled or Steamed Potatoes:
- Boil or steam baby potatoes, leaving the skin on for added texture and nutrients.
- Fingerling potatoes are a great variety to use for boiling or steaming, as they have a creamy texture and a delicate flavour that pairs well with cheese fondue.
Roasted Potatoes:
- For a more flavourful option, roast potatoes in the oven with a drizzle of olive oil, salt, and your favourite herbs.
- Try using small potatoes, such as Yukon Gold, red, or purple potatoes. Roasting brings out their natural sweetness and adds a crispy texture.
Fried Potatoes:
- For a crispy and indulgent option, try frying potatoes. Cut potatoes into thin slices or wedges, then fry them in a pan with oil until golden brown and crispy.
- You can also offer potato chips or crisps as a dipping option, but be aware that they may not hold up as well in the fondue and could get soggy.
Baked Potatoes:
For a heartier option, serve baked potatoes with the fondue as a topping. Bake potatoes in the oven until soft and fluffy, then set up a topping bar with the cheese fondue, chopped green onions, bacon bits, sour cream, and other desired toppings.
When serving potatoes with cheese fondue, consider offering a variety of dipping sauces or toppings to enhance the flavour. Some options include sour cream, chives, bacon bits, butter, or additional shredded cheese. Keep in mind that potatoes can be a filling option, so offering a variety of other vegetables, breads, and meats is a good idea to ensure a well-rounded meal for your guests.
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Frequently asked questions
There are many vegetables that can be served with cheese fondue, including broccoli, cauliflower, carrots, bell peppers, zucchini, asparagus, green beans, snow peas, snap peas, potatoes, and Brussels sprouts.
Both raw and cooked vegetables can be served with cheese fondue. Roasting vegetables brings out more flavor, but raw vegetables are great dippers for fondue as well.
Besides vegetables, cheese fondue is often served with bread, cured meats, and fruit.
