Golden Vegetable Fondue
Ingredients
- 225g / 8 oz carrots
- 1 small turnip
- 1/2 medium swede
- 2 sticks celery
- 1 small onion
- 315ml / 10floz / 1 1/4 cups chicken stock
- 60 / 2oz / 1/4 cup butter, diced
- salt and pepper
- pinch of freshly grated nutmeg
- small cooked sausages and cooked potatoes, to serve
Instructions
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)