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- Cheat’s Époisses Fondue
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Search results for 300 g of new potatoes
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Search results for 250 g of époisses, at room temperature for 1 hr before baking
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Search results for 1 handful of crunchy veg crudités, (we used 2 carrots and 2 sticks of celery, cut into chunky batons, and a handful of radishes)
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Ingredients
- 300 g of new potatoes
- 250 g of époisses, at room temperature for 1 hr before baking
- 1 garlic clove, thinly sliced
- 1 sprig of rosemary, cut into small sprigs
- 2 tbsp of dry white wine
- 1 tbsp of red wine vinegar
- 1 pinch of caster sugar
- 1.5 tbsp of extra virgin olive oil
- 1 tbsp of walnut oil
- 2 chicory
- 50 g of watercress
- 1 handful of crunchy veg crudités, (we used 2 carrots and 2 sticks of celery, cut into chunky batons, and a handful of radishes)