A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.
Recipe information
Yield
Makes 6 first-course
Ingredients
2
cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2
cups cauliflower florets
2
cups very small brussels sprouts
2
apples, cored, cut into wedges
1
pound Irish cheddar cheese, grated
2
1/2 tablespoons all purpose flour
3
/4 cup (or more) Irish stout (such as Guinness)
6
tablespoons frozen apple juice concentrate, thawed
1
tablespoon Dijon mustard
Need to make a substitution?
Preparation
Step 1
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Step 2
Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.