Blending waxy or boiling potatoes with an
immersion blender gives them a stretchy, stringy texture that mimics
cheese and adheres to fondue dippers.
10 small fingerling or other boiling potatoes, peeled (1 lb.)
Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
1 ½ tsp. salt
1 cup dry white wine, such as
1 pinch ground nutmeg
cups bread pieces (4 oz.)
2 Granny Smith apples, cut into wedges
- Cook potatoes in boiling,
salted water 5 to 8 minutes, or until soft. Drain, and set aside.
- Heat oil in medium saucepan over medium-low heat. Add onions, and
cook 15 to 20 minutes, or until soft and translucent. Add garlic,
and cook 1 to 2 minutes more.
- Meanwhile, dissolve cornstarch in
2 cups cold water in small cup. Add cornstarch mixture to onion
mixture, increase heat to medium, and simmer 5 minutes, stirring
occasionally. Add nutritional yeast and salt, and simmer 5 minutes
more, stirring occasionally.
- Remove from heat, and add potatoes
and 1/2 cup wine. Blend with immersion blender until smooth and
silky. Return to heat, and simmer gently 5 minutes.
remaining 1/2 cup wine, and cook 1 minute, stirring once or twice,
or until Fondue is thickened. Transfer to fondue pot, sprinkle with
nutmeg, and serve with Dippers.
Your question and comments are welcome