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Fondue-Glazed Vegetables


Fondue-Glazed Vegetables

hef Stefan Karlsson
Chef Stefan Karlsson prepares the fondue glaze for this dish with Grevé, a sweet, nutty Swedish cheese with a smooth texture and holes the size of small cherries. If you can’t find Grevé, substitute Swiss Emmental.

Ingredients
  

VEGETABLES

  • 4 celery stalks leaves removed
  • ½ small fennel bulb
  • 8 green asparagus spears ends trimmed
  • 4 white asparagus spears peeled and ends trimmed
  • ¼ head of cauliflower stem removed
  • 1 head of broccoli stem and leaves removed
  • Salt to taste

FONDUE GLAZE

  • ½ garlic clove finely chopped
  • ¾ cup dry white wine
  • 10.5 ounces Grevé cheese or Emmental or Gruyère, grated
  • 1 teaspoon corn flour
  • 1 tablespoon Swedish vodka
  • Salt to taste
  • White pepper to taste
  • Grated nutmeg to taste
  • Fresh chervil to garnish

Instructions
 

VEGETABLES

  • Cut vegetables into bite-size pieces. Boil each type separately in salt water until al dente (you can reuse the water). Rinse vegetables with cold water and set aside.

FONDUE GLAZE

  • Add garlic and white wine to a medium saucepan and bring to a boil. Lower heat and add grated cheese, stirring constantly, until melted. In a small bowl, combine corn flour and vodka. Remove saucepan from heat and add vodka mixture, stirring constantly. Return saucepan to stove and simmer gently over low heat, just until the glaze thickens. Season with salt, pepper, and nutmeg.

TO SERVE

  • Combine vegetables and reheat gently. Season with salt and pepper, if necessary, and plate. Pour glaze over vegetables and garnish with chervil.

Photographer Sonja Dahlgren

Sonja Dahlgren is a freelance photographer specialized in food (styling+photography), lifestyle, garden, and interior photography. She also writes the blog Dagmar’s Kitchen.

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.

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