Classic Cheddar Fondue with Root Vegetables

Serves 2

You will need...

2 garlic cloves, halved

500ml Sharps Doom beer

1 tbsp/15 ml lemon juice

450g "classic" cheddar Cheese, grated

2 tbsp / 30 ml plain flour

2 tsp / 2 ml nutmeg

2 tsp / 2 ml paprika

pepper

3 beetroot, peeled and cut into batons

4 carrot, peeled and cut into batons

4 parsnips, peeled and cut into batons

1 celeriac, peeled and cut into batons

bread to dip

 

Rub the garlic inside the fondue pot then discard.

Pour the beer and lemon juice into the pot and turn on the burner. Let the beer and lemon juice warm up without boiling. Reduce heat and add the grated cheese. With a spoon, mix well and stir regularly.

Add remaining ingredients and pepper to taste. If the mixture is too hard, add more beer and if the mixture is too soft, add more cheese.

To serve dip the raw root vegetables into fondue.

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