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Recipe courtesy of Erica Miller

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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.

My Private Notes

Name: Baby Spring Vegetable with Truffle Cheese Fondue
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Ingredients: 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

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