South Holland Cheese Dip (Zuid Hollandse Kaas Doop)
Traditionally this “south Holland cheese dip,” or fondue, is served with bread for dunking. We’ve substituted chunks of roasted beets, sweet potato, and celery root to add more interesting flavors and healthfulness. Be sure to use the two kinds of cheese called for in the recipe; the softer, less-aged Gouda is mostly for texture, while the aged Gouda adds a pleasing sharp flavor. adapted from a recipe by Holland Family Farms.
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OASTED ROOT VEGETABLES
- 1 beet, peeled
- 3 to 4 teaspoons olive oil
- ⅛ teaspoon salt
- 1 sweet potato, peeled
- 1 celery root, peeled
- KAAS DOOP
- 1½ cups whole milk
- 1 tablespoon cornstarch
- 1 tablespoon brandy
- Pinch of nutmeg
- 4 ounces mild semi-soft Gouda, grated
- 2 ounces aged firm Gouda, grated
- Ground black pepper
ROASTED ROOT VEGETABLES
- Heat the oven to 375°F. Chop beet into bite-size chunks, and place on a baking sheet. Drizzle with 1 teaspoon of olive oil and about half the salt; toss to coat the chunks. Roast 10 minutes.
- Cut sweet potato and celery root into bite-size chunks; add them to roasted beets on the baking sheet, drizzling sweet potato and celery root with the remaining olive oil and salt. Roast for 20 minutes, turning all the vegetables after 10 minutes to cook and brown evenly.
- In a medium-size saucepot, combine milk, cornstarch, brandy, and nutmeg, whisking to dissolve cornstarch. Heat the mixture to boiling, stirring frequently as it thickens. Simmer for 1 minute, stirring.
- Remove the pot from the heat, and stir in the mild Gouda, whisking to melt and blend the cheese. Stir in the aged Gouda; let stand for about a minute, then whisk to blend. Transfer the dip to a fondue pot to keep it warm, sprinkle with pepper, and serve with the roasted vegetables.
culture: the word on cheese http://culturecheesemag.com/