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)

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