Fingerling Potatoes and Goat Cheese Fondue |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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I have just discovered the wonderful world of fondue! Ingredients:
2 lbs fingerling potatoes (30 to 40, you may substitute other small potatoes.) |
1 teaspoon salt |
8 ounces soft goat cheese, room temperature |
1 cup fat-free buttermilk |
1/2 teaspoon fresh coarse ground black pepper |
1 bunch chives, finely chopped |
3 tablespoons finely chopped fresh thyme leaves |
3 tablespoons finely chopped fresh tarragon leaves |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 bunch chervil, for garnish |
Directions:
1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover.
2. Place over high heat, and bring to a boil.
3. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
4. Remove pan from heat, and drain potatoes in a colander.
5. Transfer potatoes to a platter; set aside.
6. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
7. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
8. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
9. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
10. Enjoy!
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