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Golden Vegetable Puree

Fondue.Chef's picture
Ingredients
  Carrots 1⁄2 Pound
  Turnip 1 Small
  Rutabaga 1⁄2 Medium
  Celery stalks 2
  Onion 1 Small
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Nutmeg 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

Chop all vegetables finely; put in a medium-size saucepan with broth.
Bring to a boil then simmer just until vegetables are tender.
Drain vegetables and let cool slightly.
Puree in a blender or food processor.
Pour puree through a sieve into fondue pot.
Place fondue pot over low heat on stove and gradually beat in butter, salt, pepper and nutmeg.
Transfer fondue pot to the burner at the table.
Serve with small cooked sausages and potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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