Read on for a list of suggested crudités that you can serve with cheese fondues or with meat fondues.
- 2 celery sticks
- 2 large carrots
- 2 large slices of meat – chicken, ham, or turkey
- 2 bread rolls
- 2 asparagus stalks
- 1 cauliflower head
For the celery, chop the top and bottom off of the stalks. Peel off any stalky bits and chop the celery into chunks.
For the carrots, peel them and chop off the top and the bottom. Cut them in half and then into chunks.
For the meat, simply roll the slices into tubes and skewer them through the middle.
With the bread rolls, break one bread roll into chunks. Break the other roll into chunks and drizzle the chunks with olive oil, then pop them under the grill for ten minutes until browned.
For the asparagus, bend the asparagus until the end snaps off. This is where the asparagus is naturally woody and not very tasty.
For the cauliflower, chop it into florets and discard the stalks and leaves. Blanch the florets in hot water for 8 minutes and then allow them to cool slightly before skewering.