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Vegetable Court Boullion Fondue Broth


COURT BOULLION FONDUE BROTH
The Melting Pot Restaurant Recipe

5 1/2 cups warm water
3 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon chopped carrot
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
2 teaspoons garlic powder

Whisk the water, onion, celery, carrot, salt, pepper and garlic powder in a bowl until combined.
Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.

Recommended dipping accompaniments: Seafood, beef, ravioli and gourmet veggies.

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