225g / 8 oz carrots
1 small turnip
1/2 medium swede
2 sticks celery
1 small onion
315ml / 10floz / 1 1/4 cups chicken stock
60 / 2oz / 1/4 cup butter, diced
salt and pepper
pinch of freshly grated nutmeg
small cooked sausages and cooked potatoes, to serve
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)