*Inspired* Rutabaga Fondue

Rutabaga Fondue

Have you ever been to Vedge in Philadelphia? I DREAM about their rutabaga fondue.

It doesn't matter if you don't like rutabagas, or think that you don't like rutabagas. Their rutabaga fondue is impossible not to love. I have seen friends wipe the last remaining bit out of the bowl with their finger.

Okay, I may have done it myself.

When I got their cookbook the first thing I did was flip to the appendix in search of the word 'rutabaga'.

No fondue.

I only get to go to Vedge once or twice a year. That simply is not enough rutabaga fondue for me. I had to figure out how to make rutabaga fondue at home! I begged a nice waiter to tell me some of the ingredients. He gave me some clues and I went home to experiment. It took a couple tries. I shared it with some Vedge-loving friends. I think this one is pretty darn good.

There may have been some finger licking.

And when the kids come home from school and ASK for rutabaga fondue for snack, you know you have something.

Not that I'm making this from scratch when they get off the bus. After all, we have ballet and piano to get to. But luckily I've found that this fondue reheats well. So it can be an after school snack option. (My girls don't know how good they've got it sometimes.)

We start with rutabagas (of course!), potatoes and red onions...

Rutabaga Fondue Ingredients

Then we layer in lots of flavor with white wine, nutritional yeast, miso and apple cider vinegar...

Rutabaga Fondue Seasonings

And in about 45 minutes we have a nice pot of fondue to share with our friends! (The key to getting this made in 45 minutes is to chop the rutabagas and get them in the pot first and then prep the rest of the ingredients.)

At Vedge, they serve the fondue with a (vegan) buttery soft pretzel stick. Out here in the Philly suburbs, we have a soft pretzel place approximately every 5 miles. So while white flour is not a norm in my kitchen, for this we make an exception.

Because... Rutabaga Fondue!

The salty soft pretzels are a perfect compliment to the fondue. I also offer apples for the more health inclined. And because they look pretty.

Rutabaga Fondue

*Inspired* Rutabaga Fondue

Serves 4-6

1 ½ lbs rutabaga, peeled, in 1” cubes

1 c waxy white potatoes, peeled, in 1” cubes

2 TB vegan butter (like Earth Balance), divided

¾ c red onion, diced

1 tsp sea salt

2 TB apple cider vinegar

½ c nutritional yeast

½ C white wine

2 C hot cooking water

4 TB white miso

apple slices, cubed bread or soft pretzels for dipping

Place the rutabaga in a large pot and fill with water to 2” above the rutabaga. Add a teaspoon of salt and bring to a boil. Boil for 15 minutes until the rutabaga is can be pierced with a fork. Add the potatoes and cook another 15-20 minutes until both the rutabaga and potatoes are soft.

While the rutabagas and potatoes cook, melt 1 TB vegan butter in a 4-5 quart pot or Dutch oven over medium heat and add the onions. Sauté the onions until they are translucent and starting to brown, about 10 minutes. Deglaze the pan with the apple cider vinegar.

When the rutabagas and potatoes are done, take them out of the pot with a slotted spoon and place them in the pot with the onions. Add the nutritional yeast, white wine and 1 ½ cups of cooking liquid from the vegetables. Bring to a boil for one minute and then reduce the heat to simmer.

Take another ½ cup of the cooking liquid and whisk it in a small bowl with the miso until it is all dissolved.

Turn the burner off on the fondue and use an immersion blender to blend until smooth and lump free. (You may need to tilt the pot to blend it all without splattering.)

Add the miso mixture to the fondue and stir until evenly incorporated. Taste the fondue and add salt and butter as needed. I like to add another 1 TB butter at this point to give it a nice rich finish.

Cover to keep warm until serving or transfer to a fondue pot.

Leftovers may be stored in a covered container in the fridge and gently reheated (again, avoid boiling).


Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).


I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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