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Roast winter veg with fondue sauce poured over the top

Roast winter veg with fondue sauce

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Takes a little less than 1 hour
  • Easy
  • Serves 2 - 3

If you love fondues but don't want the full-on experience, combine roast vegetables with a rich kirsch and cheese sauce for a tempting taste of après-ski

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal711
fat47g
saturates21g
carbs32g
sugars0g
fibre7g
protein33g
salt1.6g
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Ingredients

For the fondue sauce

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

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2003

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Overall rating

Rating: 4 out of 5.1 rating
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