- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 2 servings
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
- 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.
