- 2/3 cup low-fat milk
- 1 tablespoon cornstarch
- 2 cloves garlic, crushed and peeled
- 1 dried bay leaf
- 1/4 teaspoon Dijon mustard
- 1 pinch grated nutmeg
- 1 cup grated Cabot 50% Light Cheddar cheese
- 2 cups raw broccoli florets
- 4 large carrots, peeled and cut into spears
- 1/2 pint cherry tomatoes
- 1 pound small new potatoes, cooked
In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.
Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve surrounded with vegetables for dunking.
Recipe Created by Cabot Creamery