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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Ingredients

FONDUE:

SPRING VEGETABLES:

Directions

  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.
20m Easy 100%
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21m Easy 99%
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28m Easy 97%
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