vGolden Vegetable Fondue

By Shaylie

Ingredients

• 225 g / 8 oz carrots
• 1 small turnip
• 1/2 medium swede
• 2 sticks celery
• 1 small onion
• 315 ml / 10floz / 1 1/4 cups stock
• 60 / 2oz / 1/4 cup butter, diced
• salt and pepper
• pinch of freshly grated nutmeg
• small cooked potatoes, to serve

Preparation

Step 1

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 potatoes into vegetable mixture.