Cheesy Swiss Fondue

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A fun fondue the whole family will enjoy! With a wide variety of dippers, there’s something for everyone, but you can switch them up to suit your family’s taste: If no one in your family likes potatoes, for instance, omit them and double up on bread.

Tags: Advanced, One Hour +, Entrées, Cheese, Beef, Vegetables, Fruit, Baking, Stewing, President's Choice Blue Menu
Serves: 8
Skill level: Advanced
Prep time: 30  minutes
Cooking time: 45  minutes
Total: 75  minutes

Additional Information

Ingredients

1 bag (680 g) PC Golden Little Gems Yellow Mini Potatoes
1 lb (454 g) PC Organics Baby-Cut Carrots
1/2 907 g -box PC Blue Menu Lean Italian Beef Meatballs
1/2 PC French Baguette
4 PC Mini Chefs Pink Lady Apples
2 pkgs (each 400 g) PC Swiss Fondue
1 lb (454 g) asparagus spears

Instructions

  1. Preheat oven to 400°F (200°C). 
  2. Place potatoes in large saucepan with cold water to cover. Bring to a boil. Reduce heat to medium, cover and cook until potatoes are just tender, about 17 to 20 minutes. Drain well. Set aside. Repeat with baby carrots, cooking for 5 minutes or until tender-crisp. Drain well. Set aside. 
  3. Trim woody ends from asparagus. Cut into 2-inch (5 cm) lengths. In saucepan of boiling water, cook asparagus for 1 minute. Drain well. Set aside. 
  4. Place meatballs on rimmed baking sheet. Bake for 16 minutes, turning half way. Remove from oven. Set aside on paper towel.
  5. Cut baguette into 1-inch (2.5 cm) cubes. Set aside. 
  6. Cut apples into quarters. Core, but do not peel. Cut each quarter into thirds to make 12 pieces per apple. Set aside. 
  7. Empty contents of both fondue packages into heavy-bottomed saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-low; simmer for 5 minutes, stirring constantly. Remove from heat. Light heat source under fondue pot. Pour cheese mixture into fondue pot and place over heat source. Place in centre of table. Arrange all items for dipping into bowls and arrange around the fondue pot. Give each diner a small plate and a fondue fork.

 

Chef's Tips

Be careful with children that the fondue is not so hot it will burn little mouths. Try transferring a little fondue mixture to individual ramekins to cool for small children.

Nutritional Information

Per serving
Calories 530 Cal
Fat 20 g
Sodium 1070 mg
Carbohydrate 58 g
Fibre 8 g
Protein 30 g
Source of fibre