Prep 10 mins
Cook 40 mins
From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.
- 10 small fingerling potatoes (1 lb, 1/2kg) or 10 small other boiling potatoes, peeled (1 lb, 1/2kg)
- 1 tablespoon olive oil
- 2 large onions, peeled and chopped (2 cups, 320g)
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1 1⁄2 teaspoons salt
- 1 cup dry white wine, divided (240ml)
- 1 pinch ground nutmeg
- Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside.
- Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft.
- Add garlic and cook 1-2 minutes more.
- Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally.
- Add nutritional yeast and salt and simmer an additional 5 minutes.
- Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes.
- Add remaining wine and cook for one minute. Stirring until thickened.
- Transfer to fondue pot, sprinkle with nutmeg and enjoy.