Blue Cheese Fondue with Sweet Potato Wedges
- For the Wedges
- 1 sweet potato, cut into wedges
- 2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- Salt and pepper
- 1 tbsp chives, chopped
- For the Fondue
- 150g creamy blue cheese, e.g St. Agur
- 100ml heavy cream
- 50ml white wine
- 1 tbsp chopped chives
- Preheat the oven to 200C. Place the sweet potato wedges in a saucepan of boiling salted water to blanch for 2 mins, then drain and pat dry. Place on a baking tray and drizzle with olive oil, rosemary, and seasoning, then bake in the oven for 12 mins. Remove from the oven, transfer to a bowl, and sprinkle with chives.
- Meanwhile, place the cheese, cream and wine into a small saucepan, and gently melt and stir together. Add the chives, mix to combine, and serve alongside your wedges in a small bowl for dipping.
30 mins
1 serving