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Cheddar and Emmental Fondue with Roasted Vegetables
JENNY SHEA RAWN14Ingredients
6Minutes
310Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 lb. parsnips (halved lengthwise)
- 1/2 lb. carrots (trimmed and kept whole)
- 1/2 lb. Brussels sprouts (trimmed)
- 1 bulb fennel (trimmed and sliced)
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper
- 4 oz. emmentaler (shredded)
- 4 oz. cheddar (shredded, We used Cabot Farmhouse Reserve Cheddar)
- 1 Tbsp. cornstarch
- 1/4 cup dry white wine
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/2 baguette (sliced or whole grain crackers)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium270mg11% |
| Potassium560mg16% |
| Protein15g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C80% |
| Calcium40% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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