8 oz Carrots 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)