Fondue & Garden Vegetables - Dig In

Warm up some fresh local milk in a container.

In another container, combine 1 tablespoon of butter and 1 tablespoon of flour to make a roux.

Add a pinch of sugar to the warming milk to prevent it from scalding.

Bring the milk to a simmer while mixing the roux carefully to avoid lumps.

Add cheese gradually to the warm milk, stirring until it mixes in completely after each addition.

Season the cheese mixture with a pinch of sea salt and a little white pepper.

Taste the cheese mixture carefully as it will be hot.

Let the cheese mixture sit on low heat to stay warm.

Steam the vegetables: asparagus for 2-3 minutes, green beans for about 10 minutes, and prepare Chinese broccoli and cooked cauliflower.

Arrange the steamed vegetables and some raw vegetables like celery, colorful carrots, and yellow squash on a plate.

Equipment Needed

Dietary

Allergens