1 sm Turnip

1/2 md Swede

2 Sticks celery

1 sm Onion

10 fl Chicken stock

2 oz Butter, diced

Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

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