Crisp-Tender Green Beans &Amp; Potatoes Plate Worth Saving

Gather your loved ones around a warm, interactive fondue board that’s perfect for cozy nights in. This recipe combines tender bavette steak, roasted vegetables, crisp apple slices and toasted baguette pieces, all ready to dip into a creamy white cheddar and mozzarella fondue.

It’s a flexible, build-your-own-plate experience that lets everyone customize their bites. Whether you’re hosting a party or enjoying a family dinner, this fondue board is sure to be a hit.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss potatoes on empty side with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots and potatoes roast, trim green beans if necessary. Halve, core and thinly slice apple. Halve and toast baguette; halve crosswise and slice into 1-inch pieces. Place green beans in a large microwave-safe bowl; cover tightly with plastic wrap. Microwave until bright green and tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss green beans with salt and pepper.
3. Meanwhile, heat cream sauce base, cheese roux concentrate and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
4. Arrange potatoes, carrots, green beans, apple slices and baguette pieces on a large board or platter. Serve family style with fondue for dipping. Place a trivet or kitchen towel underneath the fondue pot to protect your surface.

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