Dutch cheese fondue with roasted vegetables

Main course. 2 persons. Preparation 25 min. + 25 min. oven time

Ingredients

• 250 g sweet potato
• 1 red onion
• ½ zucchini
• 200 g cauliflower florets
• 2 tbsp olive oil
• 100 ml white wine
• 200 g Beemster Belegen 48+, grated
• 100 g Beemster Old 48+, grated
• 1 tbsp cornstarch
• 2 tbsp. gin
• ½ uncut farmhouse bread

Kitchen Stuff

• baking paper

Prepare

1. Preheat the oven to 200 °C. Peel the sweet potato and cut into 1½-inch cubes. Cut the onion into wedges. Halve the zucchini and cut the pieces into 1½ cm thick slices. Spread the sweet potato, onion, zucchini and cauliflower florets on a baking sheet lined with baking paper, drizzle with the oil and sprinkle with pepper and salt, if desired. Roast the vegetables for 20-25 min in the center of the oven.
2. Heat the wine in a thick-bottomed saucepan. Add the Beemster cheese fondue and let melt gently over low heat. Meanwhile, mix the cornstarch with the gin in a small bowl and add to the melting cheese fondue. Gently stir until the cheese fondue is nice and even. Season with freshly ground pepper if desired.
3. If necessary, pour the cheese fondue into a caquelon (cheese fondue pan) and keep warm over a burner or hot plate on the table. Cut the country bread into generous dice and spoon the roasted vegetables onto a flat dish. Serve with the cheese fondue.

Preparation tip
Rather not use gin? You can also use vodka, gin or kirsch. Or increase the amount of wine to 150 ml.

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