Baby Spring Vegetable with Truffle Cheese Fondue

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
2 servings

CATEGORIES
Ingredients
  • FONDUE:
  • 2 ounces butter
  • 2 ounces flour
  • 1 cup milk, scalded
  • Pinch nutmeg
  • 1 tablespoon truffle oil
  • 3 ounces shredded white cheese (cheddar for example)
  • 1 -ounce grated Parmesan cheese
  • Salt and pepper to taste
  • 1 bunch chives, chopped
  • Slivers of fresh truffles (if available)
  • SPRING VEGETABLES:
  • 6 baby artichokes
  • 2 baby bok choy
  • 1/2 pound white asparagus (substitute green if white is unavailable)
  • 1 bunch baby carrots
  • 1/4 pound haricots verts
  • 1 red pepper, julienned
  • 10 yellow pear tomatoes
Directions
FONDUE:

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.

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