This is a fun twist on fondues. Rather than dipping vegetables into a cheese sauce you make the sauce with root vegetables! You do add a bit of cheese to the vegetable sauce, more to create some cohesion, though you can add as much cheese as you like. This would make the vegetable fondue more of a meal in itself. You can dip bread chunks into the fondue, as well as cooked pieces of meat. lf you don’t have a fondue pot, cast iron pots retain heat for a fair amount of time and will keep the sauce warm enough. I use an enameled cast iron pot. A plug-in portable element, such as you may have seen on buffet tables is another option. As always, go with your vegetable preferences, though do try and add winter squash and/or carrot for color.
2 T vegetable oil or butter, or a combination
1 T curry powder or other spice mixture, optional
5 – 6 c peeled (if necessary), chopped root vegetables
1 c broth or stock, or milk, or water
salt and pepper, to taste
1/4 c – 1 c cheese, or more, if you like: gruyère is classic, any good melting cheese is good
fresh, chopped parsley or other herb(s), for garnish, optional
1. Heat oil or melt butter in a large pot. Add the curry powder and cook, stirring, for a minute, until fragrant. Add the vegetables and stir to coat with the oil and curry powder. Cover and cook for about 5 minutes, stirring occasionally, or shaking the pot now and then.
2. Add the liquid, bring to the boil, and simmer until the vegetables are very tender, about 25 minutes. Remove from heat and allow to cool some. Either purée in a food processor, blender or with an immersion stick, or put through a sieve or food mill.
3. Return to pot and season with salt and pepper. Stir in cheese and heat through until cheese has just melted. Transfer to a fondue pot if using or bring the cooking pot to the table. Garnish with fresh chopped herb, if using, and fondue!