From Christian Vegetarian Association (CVA)
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.)
1 Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
2 Tbs. nutritional yeast
1 ½ tsp. salt
1 cup dry white wine, such as Chardonnay, divided
1 pinch ground nutmeg
Suggested Dippers4 cups bread pieces (4 oz.)
2 Granny Smith apples, cut into wedges (2 cups)
- 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
- Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add
cornstarch mixture to onion mixture, increase heat to medium, and simmer 5
occasionally. Add nutritional yeast and salt, and simmer 5 minutes more,
- 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.
- Add 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.