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GOLDEN VEGETABLE FONDUE

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)

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