Photo: K8
Roast winter veg with fondue sauce
10 ingredients
Serves 2 - 3
openrecipes
If you love fondues but don't necessarily want the full-on experience, this vegetarian dish is for you - a taste of après-ski without the guilt (or snow)
Estimated Nutrition (whole recipe, rough)
476
Calories
15g
Protein
24g
Fat
51g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp olive oil
- 1 small butternut squash , skinned, seeded and cut into 2.5cm/1in cubes
- 1 red onion , cut into thin wedges
- 300g packet of cauliflower florets
- 1 garlic clove , crushed
- 8 cherry tomatoes
- 100ml/3½ fl oz white wine
- 175g raclette cheese , grated or chopped if bought ready sliced
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes