Golden vegetable fondue
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Carrots |
| 1 | small | Turnip |
| ½ | medium | Swede |
| 2 | Sticks celery | |
| 1 | small | Onion |
| 10 | fluid ounce | Chicken stock |
| 2 | ounces | Butter, diced |
| Salt and pepper | ||
| pinch | Freshly grated nutmeg | |
| small | Cooked sausages and cooked potatoes, to serve | |
Directions
Method:
Chop all vegetables finely, then put into a saucepan with stock.
Bring to the boil and simmer until just tender. Drain vegetables and leave to cool slightly. Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in the butter.
Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
(Serves 4-6)