Irish Cheddar & Stout Fondue

Adapted from Bon Appétit

2 cups 1- to 1½-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
2½ Tbsp all-purpose flour
¾ cup (or more) Irish stout (such as Guinness)
6 Tbsp DLM Apple Juice
1 Tbsp DLM Classic Dijon Mustard
Salt and pepper

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around the edge of a large

platter. Meanwhile, toss cheese with flour in a large bowl.

Bring ¾ cup stout, apple juice, 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 or fondue pot. Place in center of platter with vegetables.

Makes 6 servings
Prep Time: 25 Minutes

Per serving: 453 calories; 28g total fat; 19g saturated fat; 80mg cholesterol; 560mg sodium; 30g total carbohydrates; 5g dietary fiber; 20g protein;

Allergy Warning: Contains milk and wheat