Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Swede | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 pint hot stock
- 1 pinch ground nutmeg
- 2 tablespoons low fat fromage frais
- 1 tablespoon chopped chives (to garnish)
- salt and pepper
- =
Directions
Heat the oil and butter together in a large pan.
Stir i nthe curry powder (if using) and cook for 1 minute.
Add the vegetables, cover and cook for 4- 5 minutes, shaking the pan occasionally.
Pour on the hot stock, bring to the oil and then simmer for 25 minutes or until very tender.
Leave to cool slightly, then sieve into the fondue pan.
Place the fondue pan over its lighted spirit stove and warm through.
Season to taste with the nutmeg, add salt and pepper to taste.
Stir in the fromage frais and garnish with the chives.