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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 10 | small (1-3/4" to 2-1/2" dia.) | fingerling potatoes | 1 | tablespoon | olive oil | 2 | large | Onion, chopped | 3 | cloves | garlic minced | 2 | tablespoons | Cornstarch | 1 1/2 | teaspoons | salt | 8 | fliud ounces | white wine | 1 1/8 | teaspoon | nutmeg, dash | 2 | tablespoons | Nutritional Yeast |
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Steps
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Sequence
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Step
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| | 1 | Cook peeled potatoes (1 lb) in boiling, salted water for 5 to 8 minutes, or until soft. Drain. | | 2 | Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1-2 minutes more. | | 3 | Meanwhile, dissolve cornstarch in two cups cold water. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast (2 tbs)and salt, and simmer 5 minutes more, stirring occasionally. | | 4 | Remove from heat, and add potatoes and 1/2 cup of the wine. Blend with immersion or regular blender until smooth and silky. Return to heat, and simmer gently 5 minutes. | | 5 | Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with dippers (apple pieces, bread pieces, etc.) |
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