Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)

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