Succulent truffled potato stew

* Exported from MasterCook *

Succulent truffled potato stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potato Vege Times
Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds New potatoes
2 Garlic -- finely chopped
1 Onion -- cut in half and dice
3 tablespoons Carrots -- diced
3 tablespoons Celery -- coarsely chopped
1 Leek -- julienned (white par
1 cup Dry white wine
2 1/2 cups Vegetable consomme (see

1 Thyme sprig
Pepper to taste
16 Asparagus tips -- blanched
1 1/2 ounces Fresh truffles
2 tablespoons Chives -- finely chopped

Peel potatoes and dice into 1/2 inch cubes. Transfer potatoes into a heavy
saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme,
and pepper. If potatoes are not covered completely with liquid, add water.
Cover and gently cook until aretender and stew is thick, about 25 - 30 minutes.
(If stew becomes too dry add consomme or water) Ideally, potato stew should
be served as soon as it is ready. Serve it on a platter. Garnish with
asparagus tips, shave truffles over the potatoes, and sprinkle with chives.

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