Baby Spring Vegetable With Truffle Cheese Fondue Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 baby bok choy

1 cup milk, scalded

1-ounce grated Parmesan cheese

1/2 pound white asparagus (substitute green if white is unavailable)

2 ounces butter

1 red pepper, julienned

3 ounces shredded white cheese (cheddar for example)

1 bunch chives, chopped

1 tablespoon truffle oil

6 baby artichokes

2 ounces flour

Slivers of fresh truffles (if available)

1 bunch baby carrots

10 yellow pear tomatoes

Pinch nutmeg

Salt and pepper to taste

1/4 pound haricots verts

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