Spring Veggies with Taleggio Fonduta Dip
Late spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.
By Yankee Magazine|May 14 2023|
Tiffani Faison's Spring Veggies with Taleggio Fonduta Dip
Photo Credit: Adam Detour | Food Styling: Chantal LambethLate spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.
Yield:
4-6 servingsIngredients
Kosher salt, for the water
5 carrots, peeled, cut into sticks
10 asparagus stalks, trimmed
10 red-skinned new potatoes, halved
20 green beans, trimmed
Additional seasonal vegetables, as desired
Instructions
Fill a 4- or 5-quart pot with water and set over high heat. Add a generous amount of salt and bring to a boil. Set a bowl of ice water next to your stove.
Drop the carrots into the boiling water and cook until crisp-tender, about 1 to 2 minutes. Remove and immediately plunge into the cold water to stop the cooking. Drain and set aside. Repeat this process with the rest of the vegetables. The asparagus will take about 1 minute, the potatoes 8 to 10 minutes, and the green beans about 2 minutes.
For the dip
Ingredients:
3 tablespoons salted butter
½ cup finely diced onions
1 teaspoon kosher salt, plus more to taste
4 garlic cloves, very finely minced
¼ cup dry white wine
3 tablespoons all-purpose flour
2 cups half-and-half
¼ cup grated Parmesan cheese
4 ounces Taleggio cheese (thick rinds removed, thin rinds OK)
Chopped parsley, chives, and/or other fresh herbs
