Harvest Vegetable Fondue

Description
This is really a rich vegetable puree, using full-flavoured root vegetables. It is ideal for vegetarians and low in calories.



Ingredients

 * 1 tablespoon vegetable oil
 * 1 ounce butter
 * 1 teaspoon mild curry powder (optional)
 * 8 ounces carrots, chopped
 * 8 ounces celeriac, chopped
 * 8 ounces swede, chopped
 * 1 small turnip, chopped
 * 1 medium potato, chopped
 * 1 medium onion, chopped
 * ½ pint hot stock
 * 1 pinch ground nutmeg
 * 2 tablespoons low fat fromage frais
 * 1 tablespoon chopped chives (to garnish)
 * salt and pepper

Directions

 * 1) Heat the oil and butter together in a large pan.
 * 2) Stir i nthe curry powder (if using) and cook for 1 minute.
 * 3) Add the vegetables, cover and cook for 4– 5 minutes, shaking the pan occasionally.
 * 4) Pour on the hot stock, bring to the oil and then simmer for 25 minutes or until very tender.
 * 5) Leave to cool slightly, then sieve into the fondue pan.
 * 6) Place the fondue pan over its lighted spirit stove and warm through.
 * 7) Season to taste with the nutmeg, add salt and pepper to taste.
 * 8) Stir in the fromage frais and garnish with the chives.

For dipping

 * Offer cubes of bread, sesame seed biscuits or button mushrooms.