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Veggie: Golden Vegetable Fondue

Source of Recipe

Unknown


List of Ingredients

8 ounces carrots
1 small turnip
1/2 medium rutabaga
2 ribs of celery
1 small onion
10 fluid ounces chicken stock
2 ounces butter, diced
Salt and pepper
Pinch of freshly grated nutmeg

Cooked sausages and cooked potatoes for dippers




Recipe

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.

YIELD: 4 to 6 Servings