Cook Time: 25 min.
Serving Size: 1/4 cup (sauce only)
Total Fat: 13g
Sat. Fat: 9g
1-1/2 cups fresh caulifloweretes
2 cups fresh broccoli florets
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Gruyere or additional Swiss cheese
1 tbls all-purpose flour
1-1/2 cups Irish or nonalcoholic beer
2 tsp lemon juice
2 tbsp. Dijon mustard
1 French bread baguette (10-1/2 ounces), cubed
1.In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
2. In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles from around sides of pan.
3. Reduce heat to a medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.