Recipe: Vegetable Fondue

This is also from One-Pot Vegetarian Dishes and is on my list to try soon, with some variations such as soy cheese and fat-free milk. You can use toasted French bread to replace the tortilla chips if you want and the recipe is easily doubled or tripled according to the author.

VEGETABLE FONDUE
Source: One-Pot Vegetarian Dishes by Amy Cotler

2 cups shredded Cheddar cheese
1/3 cup half-and half
1/4 cup spicy chunky-style salsa
1 chopped scallion
2 to 4 fresh jalapeno peppers, to taste, seeded and minced, divided
4 medium red potatoes, cut into 3/4-inch wedges
2 carrots, cut in half lengthwise, then crosswise into thirds
1 small head of broccoli, cut into 1 1/2-inch florets
2 celery ribs, cut in half lengthwise, then crosswise into thirds
Tortilla chips

In the top of a double boiler or in a medium stainless steel bowl, combine the cheese, half-and-half, salsa, scallion and half the minced jalapenos. Mix well and set aside.

Fill a large saucepan fitted with a steamer rack with 2 inches of water. Place the potatoes on the steamer rack and bring the water to a boil over high heat. Cover and reduce the heat to medium. Cook for 10 minutes.

Add the carrots and broccoli on top and cook for 5 minutes longer, until the potatoes are tender. Arrange the steamed vegetables on a large platter with the celery.

Set the double boiler or bowl on top of the saucepan over simmering water and cook, whisking occasionally, until the cheese is melted and the fondue is hot. Taste and add more jalapeno if you want.

Transfer the dip to a warm bowl and serve immediately with the vegetables and tortilla chips.