Name: Golden Vegetable Fondue
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

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

INSTRUCTIONS

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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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