Roast winter veg with fondue sauce

Roast winter veg with fondue sauce

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(1 ratings)

Takes a little less than 1 hour

Easy

Serves 2 - 3
If you love fondues but don't necessarily want the full-on experience, this vegetarian dish is for you - a taste of après-ski without the guilt (or snow)

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal711
  • fat47g
  • saturates21g
  • carbs32g
  • sugars0g
  • fibre7g
  • protein33g
  • salt1.6g
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Ingredients

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small butternut squash, skinned, seeded and cut into 2½ cm/1in cubes
  • 1 red onion, cut into thin wedges
  • 300g packet of cauliflower florets

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 garlic clove, crushed
  • 8 cherry tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp cornflour mixed with 1 tbsp water
  • a splash of kirsch or brandy (optional)

    Kirsch

    kirr-ssh

    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

For the fondue sauce

  • 100ml/3½ fl oz white wine
  • 175g raclette cheese, grated or chopped if bought ready sliced

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.

  2. Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.

  3. To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.

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Comments (4)

ddikelly's picture

I don't use cornflour with the veg either. Just simply roast the veg in a bit of oil, once cooked, pile it high on a plate with a couple of bowls of sauce either side & they all dive in!

ddikelly's picture

My three kids absolutely LOVE this and it's a fun way to eat veg. I buy a tub of cheese sauce making life even simpler and maybe not so calorific.

tweetie-pie's picture

WOW, is that really right?? 711 calories per serving?! However big are the servings?!? Is there any other cheese that would work as well as the raclette, as this is hard to buy?

e_leachums's picture

Without the guilt???? There is 711 calories and 47g of fat of which 21g is saturated!

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