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Ingredients Jump to Instructions ↓

  1. 8 oz Carrots

  2. 1 sm Turnip

  3. 1/2 md Swede

  4. 2 Sticks celery

  5. 1 sm Onion

  6. 10 fl Chicken stock

  7. 2 oz Butter, diced Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

Instructions Jump to Ingredients ↑

  1. 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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