Baby Spring Vegetable with Truffle Cheese Fondue Recipe

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.

No additional tips available.

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

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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.

Baby Spring Vegetable with Truffle Cheese Fondue

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