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.