I hear you. “Won’t a broccoli floret just turn into a soggy mess?” That’s a fair question, but only if you don’t prep them right. The secret is blanching or roasting—just enough to soften their bite, but keep a firm, snappy texture.
Think of it this way: cheese fondue is a rich, heavy blanket. Vegetables are the cool breeze that makes that blanket feel cozy, not suffocating. Plus, they give you an excuse to eat more cheese without feeling like a total glutton. “Oh, I’m just having my veggies, officer!”
