Golden Vegetable Fondue

• 8 ounces carrots
• 1 small turnip
• 1/2 medium swede
• 2 each celery stalks
• 1 small onions
• 10 ounces chicken broth
• 2 ounces butter diced
• 1 x salt and black pepper
• 1 pinch nutmeg freshly grated
• 1 x sausage cooked
• 1 x potatoes cooked

1. Chop all vegetables finely, then put into a saucepan with stock.
2. Bring to the boil and simmer until just tender.
3. Drain vegetables and leave to cool slightly.
4. Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
5. Place the pot over a low heat and gradually beat in the butter.
6. Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.

carrots, swede, celery stalks, onions, chicken broth, butter, salt, nutmeg, sausage, potatoes

Taken from recipeland.com/recipe/v/golden-vegetable-fondue-36540 (may not work)