Recipe courtesy of Erica Miller
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
2 servings

Ingredients

FONDUE:
SPRING VEGETABLES:

Directions

Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles.

SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Baby Carrots

Recipe courtesy of Rachael Ray

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Sauteed Vegetables

Browse Reviews By Keyword