Name: Harvest Vegetable Fondue
Ingredients: 1 tb Vegetable oil; 1/8 c Butter; 1 ts Curry powder, optional; 2 1/3 c Carrots, chopped; 1 5/8 c Celeriac, chopped; 1/2 lb Swede, chopped; 1 sm Turnip, chopped; 1 md Potato, chopped; 1 md Onion, chopped; 1 1/4 c Vegetable stock; 1 pn Ground nutmeg; 2 tb Low fat fromage frais; 1 tb Chives, chopped/garnish; Salt and pepper

The world defines peace as the sense of calm, tranquility, quietness, contentment, and well-being that comes when everything is going well. But that definition, frankly, is shallow. A calm, tranquil feeling can be produced by lies, self-deception, unexpected good fortune, the absence of conflict and trouble, biofeedback, drugs, alcohol, even a good night’s sleep. Such peace is fleeting and easily destroyed. It can be shattered by the arrival of conflict and trouble, as well as by failure, doubt, fear, bitterness, anger, pride, difficulty, guilt, regret, sorrow, anxiety over circumstances beyond one’s control, being disappointed or mislead by others, making bad decisions – in short, by any perceived threat to one’s security.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Fondues	6	Servings

INGREDIENTS

1	tb	Vegetable oil
1/8	c	Butter
1	ts	Curry powder, optional
2 1/3	c	Carrots, chopped
1 5/8	c	Celeriac, chopped
1/2	lb	Swede, chopped
1	sm	Turnip, chopped
1	md	Potato, chopped
1	md	Onion, chopped
1 1/4	c	Vegetable stock
1	pn	Ground nutmeg
2	tb	Low fat fromage frais
1	tb	Chives, chopped/garnish
		Salt and pepper

INSTRUCTIONS

Heat the oil and butter together in a large pan. Stir in the curry powder
(if using) and cook for 1 minute. Add the vegetables, cover and cook for
4-5 minutes, shaking the pan occasionally. Pour on the stock, bring to a
boil and then simmer for 25 minutes or until very tender. Leave to cool
slightly then sieve into the fondue pot. Place the fondue pot over the heat
and warm through. Season to taste with the nutmeg, salt and pepper. Stir in
the fromage frais and garnish with the chives.
Notes: This is really a rich vegetable puree, using full-flavored root
vegetables.  It is ideal for vegeterians and low in calories.
Serving Ideas: bread cubes, cheese straws, button mushrooms
Per serving: 141 Calories; 7g Fat (44% calories from fat); 3g Protein; 18g
Carbohydrate; 11mg Cholesterol; 541mg Sodium
Recipe by: Le Creuset's Fondue Cookery Posted to MC-Recipe Digest V1 #624
by Elisabeth Johnston <ejohn03@emory.edu> on May 29, 1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”