Roast Vegetables With Cheese Fondue

• 4 None medium potatoes, unpeeled, cut into wedges
• 12 oz pumpkin, cut into 1 inch chunks
• 1 medium parsnip, ends trimmed, cut into thick matchsticks
• 4 None baby carrots, cut into quarters lengthwise
• 2 tbsp vegetable or olive oil
• 1 large zucchini, cut into thick matchsticks
• 2 tbsp butter
• 2 tsp plain flour
• 1/2 cup milk
• 1/2 tsp ground mustard
• 8 oz Gruyere cheese, grated
• None None White bread, toasted and cubed, to serve

1. Preheat the oven to 425u0b0F. Grease a large foil-lined baking pan. Arrange potato, pumpkin, parsnip and carrot in singe layer on pan; drizzle with oil. Season with salt and pepper.
2. Bake for 15 mins. Add zucchini and bake for 15 mins longer or until veggies are tender.
3. For the fondue, melt butter in a medium saucepan on medium heat. Whisk in flour. Gradually add milk, whisking until smooth. Cook and stir for 3-4 mins or until sauce boils and thickens. Remove from heat. Stir in mustard and cheese, in batches, until smooth.
4. Serve fondue with vegetables and toast.

potatoes, pumpkin, baby carrots, vegetable, zucchini, butter, flour, milk, ground mustard, gruyuere cheese, white bread

Taken from recipes-plus.com/api/v2.0/recipes/21080 (may not work)