Baby Spring Vegetable with Truffle Cheese Fondue

Name: Baby Spring Vegetable with Truffle Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.
2
Stir for about a minute and add hot milk slowly and whisk.
3
Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan.
4
Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated.
5
Season to taste.
6
Garnish with chives and fresh truffles
7
Blanch and shock the first five vegetables.
8
On a hot grill pan, grill artichoke, bok choy and asparagus.
9
Arrange all of the vegetables around the fondue pot and serve.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 ounces butter, 2 ounces flour, 1 cup milk, scalded, Pinch nutmeg, and more.

Yes, Baby Spring Vegetable with Truffle Cheese Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!