Golden Vegetable Puree Recipe
Ingredients
| Carrots | 1/2 Pound | |
| Turnip | 1 Small | |
| 1/2 medium-size rutabaga | ||
| Celery stalks | 2 | |
| Onion | 1 Small | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Dash nutmeg | ||
| 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.
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.
Chef
