Golden Vegetable Fondue Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Carrots,
1 small: Turnip,
1/2 medium: Swede,
2 Sticks: celery,
1 small: Onion,
10 fl oz: Chicken stock,
2 ounce: Butter, diced
Salt and pepper,
pn Freshly grated nutmeg,
sm 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)
Source from luhu.jp
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)
Source from luhu.jp
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