1. Cut the bread into 1-inch cubes and place on a baking sheet for toasting at the last minute. Cook the broccoli, cauliflower and carrots separately in boiling salted water for 2 minutes or until tender and crisp. Refresh under cold water and drain. Arrange the cooked vegetables on a platter.
2. Grate the cheese into a bowl and toss with the flour. Oil the fondue pot to prevent the cheese from sticking.
3. Just before serving, lightly toast the bread in a 400 degree F oven. Bring the wine to a boil with the garlic in the fondue pot. Stir in the cheese using a wooden spoon. Boil the fondue for 1 minute. When the cheese is completely melted, stir in the mustard, salt and pepper to taste. Serve at once.
Go to full version of