Golden Vegetable Fondue
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
carrots
|
|
| 1 | small |
turnip
|
*
|
| ½ | medium |
swede
|
* |
| 2 | each |
celery stalks
|
|
| 1 | small |
onions
|
|
| 10 | ounces |
chicken broth
|
|
| 2 | ounces |
butter
diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 1 | x |
sausage
cooked |
*
|
| 1 | x |
potatoes
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
carrots
|
|
| 1 | small |
turnip
|
*
|
| 0.5 | medium |
swede
|
* |
| 2 | each |
celery stalks
|
|
| 1 | small |
onions
|
|
| 289 | ml/g |
chicken broth
|
|
| 57.8 | ml/g |
butter
diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 1 | x |
sausage
cooked |
*
|
| 1 | x |
potatoes
cooked |
*
|
Directions
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.
Purée vegetables in a blender or food processor, then pass the purée 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.
