Cheddar-Mozz Fondue Board

Name: Cheddar-Mozz Fondue Board One recipe–endless ways to enjoy!
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 12 ounce Carrots; 12 ounce Potatoes; 1 unit Broccoli; 1 unit Apple; 1 unit Demi-Baguette; 8 ounce Cream Sauce Base; 1 ounce Cheese Roux Concentrate; 1 cup White Cheddar Cheese; ½ cup Mozzarella Cheese; Salt; Pepper; Cooking Oil

One recipe–endless ways to enjoy!

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Fondue is a delicious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with toasty baguette slices, tender broccoli, roasted potatoes and carrots, and crisp apple slices. The star, of course, is the pot of molten cheesy gold. If you ordered extras, sprinkle in bacon or add steak for a luxurious dipper. Dunking it all? Don’t mind if we fon-due!

Tags:

Veggie

•New

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

12 ounce

Potatoes

1 unit

Broccoli

1 unit

Apple

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

8 ounce

Cream Sauce Base

(Contains: Milk)

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

1 cup

White Cheddar Cheese

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories1070 kcal

Fat58 g

Saturated Fat32 g

Carbohydrate100 g

Sugar28 g

Dietary Fiber12 g

Protein34 g

Cholesterol165 mg

Sodium2130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Large Bowl

•Plastic Wrap

•Small pot

•Whisk

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges. • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While veggies roast, cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice apple. • Halve and toast baguette; halve crosswise and slice into 1-inch pieces. • Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.

• Meanwhile, heat cream sauce base, cheese roux concentrate, and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.

• Arrange potatoes, carrots, broccoli, apple slices, and baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.