Chew on This | Rosemary Parmesan Fondue

If you have rosemary growing like a weed in your garden, you need to make this. If you have a grocery that sells rosemary in the produce section, you need to make this. 

Two deliciously fragrant flavors meld to make a creamy fondue you'll love endlessly. You'll make it. You'll serve it. All unnecessary conversation will cease. Fondue nirvana. 

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Here's the recipe:

Rosemary Parmesan Fondue

2 T butter

2 T flour

1 t garlic powder

1 T fresh rosemary, choppped

1 T Dijon mustard

1 t salt

1 C heavy cream

1 C milk

1 C finely grated parmesan cheese

In a sauce pan, melt  butter over medium-low heat. Add flour and whisk until mixture is lightly browned. Add your garlic powder, rosemary, Dijon mustard and salt. Whisk together thoroughly and then, while still whisking, add your milk and heavy cream and parmesan cheese.

Turn down your heat to low and continue to stir until mixture thickens and becomes smooth. Serve your fondue in a fondue pot or warmed bowl with chips, pita, potato wedges, vegetables or bread chunks.


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