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 tbsp all purpose flour
3/4
cup (or more) Irish stout (such as Guinness)
6
tbsp frozen apple juice concentrate, thawed
Directions
1.
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
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.
4.
Sharp white cheddar is a great substitute for the Irish cheddar.
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