Name: Roast vegetables with cheese fondue
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: Roast vegetables; 4 medium potatoes, unpeeled, cut into wedges; 350 gram piece pumpkin, cut into 3 cm chunks; 1 medium parsnip, ends trimmed, cut into thick matchsticks; 4 baby carrots, cut into quarters lengthwise; 2 tablespoon vegetable or olive oil; 1 large zucchini, cut into thick matchsticks; white bread, toasted, coarsely chopped, to serve; Cheese fondue; 30 gram butter; 1 1/2 tablespoon plain flour; 1 1/2 cup milk; 1/2 teaspoon mustard powder; 2 cup cheese, grated

Ingredients

Roast vegetables

4 medium potatoes, unpeeled, cut into wedges

350 gram piece pumpkin, cut into 3 cm chunks

1 medium parsnip, ends trimmed, cut into thick matchsticks

4 baby carrots, cut into quarters lengthwise

2 tablespoon vegetable or olive oil

1 large zucchini, cut into thick matchsticks

white bread, toasted, coarsely chopped, to serve

Cheese fondue

30 gram butter

1 1/2 tablespoon plain flour

1 1/2 cup milk

1/2 teaspoon mustard powder

2 cup cheese, grated

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease and line a large baking tray with baking paper.

2.Arrange potato, pumpkin, parsnip and carrot on prepared tray; drizzle with oil. Season with salt and pepper; toss to coat. Bake 15 minutes. Add zucchini; bake for 15 minutes or until veggies are tender

3.Make fondue: Melt butter in a medium saucepan over moderate heat. Whisk in flour. Gradually add milk, whisking until smooth. Cook and stir over heat for 3-4 minutes or until sauce boils and thickens. Remove from heat.

4.Stir in mustard and cheese, in batches, until smooth. Serve fondue in a heatproof serving bowl. Serve with vegetables and toast.

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Ingredients

Method

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