Harvest vegetable fondue

Yield: 6 Servings

Measure Ingredient
1 tablespoon Vegetable oil
⅛ cup Butter
1 teaspoon Curry powder, optional
2⅓ cup Carrots, chopped
1⅝ cup Celeriac, chopped
½ pounds Swede, chopped
1 small Turnip, chopped
1 medium Potato, chopped
1 medium Onion, chopped
1¼ cup Vegetable stock
1 pinch Ground nutmeg
2 tablespoons Low fat fromage frais
1 tablespoon Chives, chopped/garnish
Salt and pepper

Heat the oil and butter together in a large pan. Stir in the curry powder (if using) and cook for 1 minute. Add the vegetables, cover and cook for 4-5 minutes, shaking the pan occasionally. Pour on the stock, bring to a boil and then simmer for 25 minutes or until very tender. Leave to cool slightly then sieve into the fondue pot. Place the fondue pot over the heat and warm through. Season to taste with the nutmeg, salt and pepper. Stir in the fromage frais and garnish with the chives.

Notes: This is really a rich vegetable puree, using full-flavored root vegetables. It is ideal for vegeterians and low in calories.

Serving Ideas: bread cubes, cheese straws, button mushrooms Per serving: 141 Calories; 7g Fat (44% calories from fat); 3g Protein; 18g Carbohydrate; 11mg Cholesterol; 541mg Sodium Recipe by: Le Creuset's Fondue Cookery Posted to MC-Recipe Digest V1 #624 by Elisabeth Johnston <ejohn03@...> on May 29, 1997

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