golden vegetable fondue

Name: Golden Vegetable Fondue
Yield: 4
Ingredients: 8 ounce(s) carrots; 1 small turnip; 1/2 - rutabaga; 2 stick(s) celery; 1 small onion; 10 ounce(s) chicken stock; 2 ounce(s) butter, cut in small pieces; pinch(es) salt; pinch(es) pepper; 1/8 teaspoon(s) nutmeg, freshly grated; 1 pound(s) small sausages, cooked; 2 cup(s) potatoes, cooked

29 Pinches

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yield 4 serving(s)

Ingredients

8 ounces carrots
1 small turnip
1/2 - rutabaga
2 sticks celery
1 small onion
10 ounces chicken stock
2 ounces butter, cut in small pieces
pinch salt
pinch pepper
1/8 teaspoon nutmeg, freshly grated
1 pound small sausages, cooked
2 cups potatoes, cooked

How To Make golden vegetable fondue

Step 1

Chop all vegetables finely, then put into a saucepan with stock; bring to the boil and simmer until just tender.

Step 2

Drain vegetables and leave to cool slightly.
Step 3

Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Step 4

Place the pot over a low heat and gradually beat in the butter.
Step 5

Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
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