Recipe - Golden Vegetable Fondue

8 ounce Carrots
1 small Turnip
One half md Swede
2 Sticks celery
1 small Onion
10 fl Chicken stock
2 ounce Butter, minced
Salt and pepper
pn Freshly grated nutmeg
small 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 46)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini