Recipe courtesy of Erica Miller

Baby Spring Vegetable with Truffle Cheese Fondue

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings
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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)


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


  1. 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.
  2. 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.