Cheddar-Mozz Fondue Board One recipe–endless ways to enjoy!

Name: Cheddar-Mozz Fondue Board One recipe–endless ways to enjoy!
Yield: 2 servings
Ingredients: 12 oz Carrot; 12 oz Potato; 1 Broccoli; 1 unit Apple; 1 unit Demi-Baguette; 8 oz Cream Sauce Base; 1 oz Cheese Roux Concentrate; 1 cup Cheddar Cheese; 1/2 cup Mozzarella Cheese; Salt; Black Pepper; Cooking Oil

By Recipe0 System

Fondue is a delicious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with toasty baguette slices, tender broccoli, roasted potatoes and carrots, and crisp apple slices. The star, of course, is the pot of molten cheesy gold. If you ordered extras, sprinkle in bacon or add steak for a luxurious dipper. Dunking it all? Don’t mind if we fon-due!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
12 oz Potato
1 Broccoli
1 unit Apple
1 unit Demi-Baguette
8 oz Cream Sauce Base
1 oz Cheese Roux Concentrate
1 cup Cheddar Cheese
1/2 cup Mozzarella Cheese
Salt
Black Pepper
Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges.

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
2

While veggies roast, cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice apple.

Halve and toast baguette; halve crosswise and slice into 1-inch pieces.

Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
3

Meanwhile, heat cream sauce base, cheese roux concentrate, and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes.

Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
4

Arrange potatoes, carrots, broccoli, apple slices, and baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.

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