Recipe - Harvest Vegetable Fondue

1 tablespoon Vegetable oil
1/8 cup Butter
1 teaspoon Curry powder, optional
2 1/3 cup Carrots, chopped
1 5/8 cup Celeriac, chopped
One half pound Swede, chopped
1 small Turnip, chopped
1 md Potato, chopped
1 md Onion, chopped
1 One fourth cup Vegetable stock
1 pn Ground nutmeg
2 tablespoon Low fat fromage frais
1 tablespoon Chives, chopped/garnish
Salt and pepper

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
45 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 fullflavored 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 MCRecipe Digest V1 #624
by Elisabeth Johnston ejohn03@emory.edu on May 29, 1997