| 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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