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Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables (Rachael Ray) Recipe

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Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables (Rachael Ray)
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Ingredients
19
Count
Nutrition
611
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
  2. Fill a second skillet or 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.
  3. To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until 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 warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
  4. To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
  5. 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 bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 611.33 Kcal (2560 kJ)
Calories from fat 403.04 Kcal
% Daily Value*
Total Fat 44.78g 69%
Cholesterol 132.06mg 44%
Sodium 586.89mg 24%
Potassium 1124.19mg 24%
Total Carbs 29.59g 10%
Sugars 12.93g 52%
Dietary Fiber 6.73g 27%
Protein 26.98g 54%
Vitamin C 77.7mg 129%
Iron 3.2mg 18%
Calcium 672mg 67%
Amount Per 100 g
Calories 111.16 Kcal (465 kJ)
Calories from fat 73.28 Kcal
% Daily Value*
Total Fat 8.14g 69%
Cholesterol 24.01mg 44%
Sodium 106.71mg 24%
Potassium 204.4mg 24%
Total Carbs 5.38g 10%
Sugars 2.35g 52%
Dietary Fiber 1.22g 27%
Protein 4.91g 54%
Vitamin C 14.1mg 129%
Iron 0.6mg 18%
Calcium 122.2mg 67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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