Recipe courtesy of Erica Miller
Total:
50 min
Active:
20 min
Yield:
2 servings
Level:
None

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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp Spring Rolls with Peanut Dipping Sauce

Baby Carrots

Recipe courtesy of Rachael Ray

Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

Recipe courtesy of Tyler Florence

Frittata with Spring Vegetables

Recipe courtesy of Alex Guarnaschelli

Spring Vegetable Salad

Recipe courtesy of Food Network Kitchen

Spring Soup Green Vegetable Lettuce

Recipe courtesy of Anne Willan

Pappardelle with Spring Vegetables

Recipe courtesy of Food Network Kitchen

Spring Vegetables with Warm Vinaigrette

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.