Ingredients
- 1/2 pound new or small red potatoes, scrubbed and quartered
- 1 bunch baby carrots, peeled
- 3 ripe plum tomatoes, halved lengthwise
- 1 medium-size yellow onion, peeled and quartered
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- One 12-inch-long loaf French bread, cut into bite-size cubes
- Wooden skewers or fondue forks
Description
Accompaniments To Cheese Fondue
Emerils
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