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Golden Vegetable Puree

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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: 
20 Minutes
Servings: 
6

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3.941665
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 110 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 243.6 mg10.1%

Total Carbohydrates 10 g3.2%

Dietary Fiber 2.6 g10.5%

Sugars 5.3 g

Protein 1 g2.9%

Vitamin A 132.2% Vitamin C 23.9%

Calcium 4.3% Iron 2.1%

*Based on a 2000 Calorie diet

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Golden Vegetable Puree Recipe