Prep 15 mins
Cook 20 mins
I have just discovered the wonderful world of fondue!
- 2 lbs fingerling potatoes (30 to 40, You may substitute other small potatoes.)
- 1 teaspoon salt
- 8 ounces soft goat cheese, room temperature
- 1 cup fat-free buttermilk
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 bunch chives, finely chopped
- 3 tablespoons finely chopped fresh thyme leaves
- 3 tablespoons finely chopped fresh tarragon leaves
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 bunch chervil, for garnish
- Place fingerling potatoes and salt in a large saucepan with enough cold water to cover.
- Place over high heat, and bring to a boil.
- Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
- Remove pan from heat, and drain potatoes in a colander.
- Transfer potatoes to a platter; set aside.
- Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
- Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
- Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
- Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
This is the easiest cheese fondue I've ever made! Simple and satisfying. The herbs really make this dish, and you can easily adjust the herbs to your liking( I like more thyme less tarragon). Made for ZWT 7.