Harvest Vegetable Fondue Recipe

Name: Harvest Vegetable Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oil and butter together in a large pan.
2
Stir in the 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.
9
For dipping: offer cubes of bread, sesame seed biscuits or button mushrooms.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 ounce butter, 1 teaspoon mild curry powder (optional), 8 ounces carrots, chopped, and more.

Yes, Harvest Vegetable Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Vegetable Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions