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Somerset fondue with British asparagus & new potatoes

Who doesn’t love a fondue? Made extra special by dipping in seasonal British asparagus and new potatoes.

 Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes 

You’ll need

for dipping

1 bunch British asparagus spears

250g new potatoes 

for the fondue

25g butter

2 tbsp flour

250ml dry cider (we used Thatchers Katy)

3 fresh sage leaves

200g Cheddar (we used Godminster)

200g brie

1 tsp English mustard

Salt & freshly ground black pepper 

What to do

 Put the potatoes into a pan with cold water, bring to the boil and cook until tender.

Whilst the potatoes are cooking, melt the butter in a heavy bottomed saucepan and stir in the flour to form a roux. Cook for a minute over a low heat, being careful not to let the roux burn.

Pour in the cider, whisking vigorously until you have a smooth thickened sauce. Simmer for a couple of minutes and add the sage leaves and mustard, then reduce the heat to as low as possible.

Cut the cheese into small cubes. Begin to gradually add them to the hot cider sauce stirring well and making sure the cheese is fully melted before you add more. Once all the cheese is incorporated season to taste.

Cook the asparagus in boiling water for 4-5 minutes until just tender. Drain and arrange on a platter with the cooked potatoes.

Transfer the fondue to a fondue bowl or eat straight from the pan, dipping in the asparagus and potatoes.

Recipe courtesy of British Asparagus

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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