Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Carrots
1 sm Turnip
1/2 md Swede
2 Sticks celery
1 sm Onion
10 fl Chicken stock
2 oz Butter, diced
Salt and pepper
pn Freshly grated nutmeg
sm Cooked sausages and cooked
-potatoes, to serve
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.
