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Add a photoServings: 6
Ingredients
- 1 Tbsp. Vegetable oil
- 1/8 c. Butter
- 1 tsp Curry pwdr, optional
- 2 1/3 c. Carrots, minced
- 1 5/8 c. Celeriac, minced
- 1/2 lb Swede, minced
- 1 sm Turnip, minced
- 1 med Potato, minced
- 1 med Onion, minced
- 1 1/4 c. Vegetable stock
- 1 pch Grnd nutmeg
- 2 Tbsp. Low fat fromage frais
- 1 Tbsp. Chives, minced/garnish Salt and pepper
Directions
- Heat the oil and butter together in a large pan. Stir in the curry pwdr
- (if using) and cook for 1 minute. Add in the vegetables, cover and cook for 4-5 min, shaking the pan occasionally. Pour on the stock, bring to a boil and then simmer for 25 min or possibly till very tender. Leave to cold slightly then sieve into the fondue pot. Place the fondue pot over the heat and hot through. Season to taste with the nutmeg, salt and pepper. Stir in the fromage frais and garnish with the chives.
- Notes: This is really a rich vegetable puree, using full-flavored root vegetables. It is ideal for vegeterians and low in calories.
- Serving Ideas: bread cubes, cheese straws, button mushrooms
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 57 | 47% |
| Total Fat 6.45g | 8% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 10mg | 3% |
| Sodium 298mg | 12% |
| Potassium 412mg | 12% |
| Total Carbs 15.24g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.38g | 3% |
| Protein 1.86g | 3% |
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