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You simply have to try cheese fondue from the from Big Green Egg! Once you’ve prepared the cheese fondue, it’s a snap to keep it warm in the EGG. Instead of serving the vegetables raw, you could grill them first with some thyme and rosemary to add more flavour. This easy to make (vegetarian) cheese fondue recipe would be a great addition to a lovely evening with friends. All you need to do is select the wine!
FOR THE VEGETABLES
small red onions
¼ bunch of thyme
3 sprigs of rosemary
FOR THE CHEESE FONDUE
400 g Gruyère
100 ml white wine
1 tbsp. potato starch
2 tbsp. sherry
Heat the Big Green Egg and the Stainless Steel Grid to 220°C. In the meantime, peel the onion, strip the outer leaves off the spring onion, cut the tops off the carrots and, if necessary, wash the vegetables. Chop the onion, spring onion, turnips, courgettes, cauliflower and broccoli florets into chunks. Put the vegetables in a bowl and sprinkle with olive oil.
Distribute the vegetables across the surface of the Perforated Cooking Grid, add the thyme and rosemary then place the Perforated Cooking Grid on the grid in the EGG. Grill the vegetables until done in approximately 20 minutes turning regularly.
In the meantime, prepare the cheese fondue: slice the Gruyère and add to a pan with the wine. Melt the cheese on a low heat. Whip the potato starch through the sherry, then stir this mixture through the melted cheese. Season with white pepper.
Pour the cheese fondue into a heatproof bowl and, if necessary, keep it warm on the Big Green Egg until the vegetables have cooked. Sprinkle sea salt and olive oil on the vegetables. Place the bowl of cheese fondue in the middle of the Square Perforated Grid and place the latter on a large, heatproof table mat or plank on the table. Provide everyone with a fork for dipping the vegetables in the cheese fondue.