Fondue with Fresh Vegetables Print Email

3/4 cup natural Morning Fresh whole milk
1 TBS butter
1 TBS all-purpose flour
1/2 cup grated Pleasant Ridge Reserve cheese, to taste*
scant 1/4 tsp fine sea salt
pinch of white pepper
2 pounds steamed or fresh vegetables: carrots, peppers, broccoli, asparagus, cauliflower, etc.

Warm milk in a saucepan or microwave.

Combine butter and flour in a heavy saucepan and cook to marry.

Gradually whisk in warm milk and simmer, stirring constantly, for 3-5 minutes until thick. Remove from heat and whisk in cheese until melted and smooth – season with salt and pepper.

Serve as a dip with fresh and steamed veggies or warm the veggies and pour over the top as a sauce.

*Other great cheese choices at Tony’s include: Roth’s Private Reserve, Fontina Val d’Aosta or Gruyere