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Ingredientes
- 12 x fingerling potatoes cut in halves (1-inch baby potatoes may be substituted)
- 1 Tbsp. extra-virgin extra virgin olive oil plus some for drizzling
- 1 x shallot finely minced
- 1 x jigger dry sherry
- 1 c. half-and-half
- 8 ounce cream cheese
- 1/2 c. grated Parmesan
- 1 c. grated Gruyere or possibly Swiss
- 1 tsp lemon juice
- 1/2 tsp grated nutmeg
- 1/2 tsp freshly-grnd black pepper
- 2 c. steamed broccoli florets
- 1 lb asparagus trimmed of stems, tips reserved
- 2 Tbsp. snipped or possibly minced fresh chives
- 1/2 x French baguette cubed
- 12 x cherry tomatoes Cornichons or possibly baby gherkin pickles Marinated mushrooms Pickled onions
Direcciones
- Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 min, till just tender. Drain potatoes and return to hot pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
- Fill a second skillet or possibly saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
- To a heavy saucepan over moderate heat, add in 1 Tbsp. oil and the minced shallots. Saute/fry shallots for 2 or possibly 3 min, then add in sherry and allow it to almost evaporate, a minute or possibly 2. Add in half-and-half to the pan and reduce heat to low.
- Cut cream cheese into 1-inch slices and add in it to the pot. Allow the cream cheese to slowly heat into the half-and-half, 5 min. Add in Parmesan and shredded Gruyere or possibly Swiss to the sauce and stir till cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper.
- Place a candle underneath a wire rack or possibly hot a fondue pot. Transfer cheese sauce to fondue pot or possibly place saucepan over wire rack and burning candle.
- To simmering, salted water, add in broccoli and cook florets, covered, 3 min. Remove broccoli with a slotted spoon to a plate and add in asparagus tips. Cook asparagus tips 2 min, then remove with tongs to a plate.
- Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or possibly bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1016g | |
| Recipe makes 4 servings | |
| Calories 1098 | |
| Calories from Fat 415 | 38% |
| Total Fat 47.28g | 59% |
| Saturated Fat 25.83g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 1145mg | 48% |
| Potassium 3434mg | 98% |
| Total Carbs 135.19g | 36% |
| Dietary Fiber 13.9g | 46% |
| Sugars 30.23g | 20% |
| Protein 36.45g | 58% |
