Baby Spring Vegetable With Truffle Cheese Fondue
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
60 g
Butter60 g
Flour1 cup
Milk (scalded)1 pinch
Nutmeg1
Salt1 bunch
Chives (chopped)1 bunch
Baby Carrots450 g
Haricot (verts)Directions:
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
SPRING VEGETABLES: 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