Vegetables are a great accompaniment to a fondue meal.
The fondue method of serving food originated in Switzerland during the 18th Century. At least two types of cheeses were combined with flour and wine and melted in a pot. Once the cheese was melted, bread was speared by long forks and dipped into the cheese. Over the years, fondue has grown more elaborate and now includes bouillon and broth for cooking meat, and melted chocolate for dipping fruit and sweets. Vegetables are typically used for cheese, broth and bouillon fondues.
Green Veggies
The best vegetables for fondue are sturdier ones that hold up well on the fondue forks. Chefs might also toss vegetables into the pot of broth or bouillon to cook with cubes of meat. Broccoli and celery are two of the most popular green vegetables for cheese fondue. Leafy greens are generally not used because they are difficult to spear and are not sturdy enough to serve as a conduit for the thick cheese sauce.
Potatoes
Potatoes are sturdy and pair well with a variety of cheese blends. Typically, red, Yukon gold and russet potatoes are used for cheese fondue. It is possible to use yams, but their taste is sweeter and does not pair as well with cheese. If the potatoes are particularly firm, you might want to boil or bake them for a few minutes prior to using for cheese fondue. Potatoes are also delicious cooked in bouillon or broth fondue and once cooked, can be dipped into sauces for additional flavor.
Mushrooms
Button and portobello mushrooms work well for cheese, broth or bouillon fondue because they are sturdy and flavorful. If you are dining on fondue with vegetarians, mushrooms make an excellent meat substitute. Like potatoes, mushrooms can be dipped into sauces once they are cooked. Mushrooms are also delicious with cheese fondue, especially mild cheese, such as Swiss or Emmenthaler, both popular fondue cheeses.
Cauliflower
There are two varieties of cauliflower and both work well in fondue. The traditional white cauliflower is the most abundant kind in the United States and is sturdy enough to hold up in cheese, bouillon and broth fondues. A newer variety of cauliflower is a blend of broccoli and cauliflower and has a milder taste. It is less dense and might break apart in fondue if left in the pot too long.
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