Charred Leek Fondue
Ingredients
For the Roasted Sunchokes:
- 1.5 lb sunchokes (Jerusalem artichokes), scrubbed
- 2 tbsp Durant extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
For the Fondue:
- 1,5 cups leeks (white/pale parts only), split, washed, and sliced 1/8"
- ¼ cup shallot, finely diced
- ¼ cup butter
- 3 tbsp flour
- 1 lb total of 3 Alpine cheeses, grated (such as Emmentaler, Raclette, Gruyère, or Comté)
- 2 tsp cornstarch
- ¼ tsp salt
- ¼ tsp each of white pepper and freshly grated nutmeg
Instructions
Step 1: Roast the Sunchokes
- Preheat your oven to 375°F.
- Trim any dark spots off the sunchokes, then slice them ½ inch thick.
- Toss the slices with olive oil, salt, and pepper.
- Spread the sunchokes in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes or until they are lightly browned and fork-tender. Serve hot.
Step 2: Prepare the Fondue Base
- In a medium sauce pot, melt the butter over medium heat. Add the sliced leeks and diced shallots. Cook until very soft, stirring frequently, but avoid browning the mixture.
- Stir in the flour and cook for 1-2 minutes to remove any raw flour taste.
Step 3: Incorporate the Wine and Cheese
- Gradually add the Oregon Pinot Gris, stirring constantly. Bring the mixture to a gentle simmer and cook until thickened, about 4 minutes.
- Toss the grated cheeses with cornstarch to prevent clumping. Gradually add the cheese to the sauce, about ⅓ lb at a time, stirring until smooth before adding more.
- Once all the cheese is melted, season with salt, white pepper, and freshly grated nutmeg.
Step 4: Serve and Enjoy
- Transfer the fondue to a fondue pot to keep it warm and gooey.
- Serve with the roasted sunchokes, toasted bread, roasted potatoes, or even Olympia Provisions frankfurters for dipping.