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)
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:
- 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
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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