vLeek Fondue

By Shaylie

Ingredients

• 2 lb leeks, coarsely chopped
• 5 fl oz / 2/3 cup vegetable stock
• 2 oz butter
• salt and pepper
• pinch of nutmeg
• 2 spring onions, finely chopped
• raw cauliflower florets, carrot sticks and button mushrooms, to serve

Preparation

Step 1

Wash the leeks well, then put into a saucepan with 1 tbsp water and cook for 10-15 minutes until soft. Drain and leave to cool slightly. Process the leeks in a food processor with the stock until smooth. Spoon puree into a fondue pot. Place over a gentle heat and beat in butter and season with salt, pepper and nutmeg. Stir in spring onions and keep warm on a low burner. Serve with the selection of raw vegetables.