Welsh Fondue
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | teaspoons |
butter
|
|
| 8 | ounces |
leeks
trimmed and finely chopped |
|
| 6 | teaspoons |
all-purpose flour
|
|
| 8 | ounces |
beer
lager |
|
| 10 | ounces |
cheddar cheese
preferably Caerphilly, grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
bread
crusty, cubed, for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 231.2 | ml/g |
leeks
trimmed and finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
beer
lager |
|
| 289 | ml/g |
cheddar cheese
preferably Caerphilly, grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
bread
crusty, cubed, for serving |
*
|
Directions
Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 minutes until tender.
Stir in flour and cook for 1 minutes, then add lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until melted, stirring frequently.
Season with pepper.
Pour into a fondue pot and serve with cubes of crusty bread.
