Succulent truffled potato stew

4 servings

Ingredients

Quantity Ingredient
3 pounds New potatoes
2 Garlic, finely chopped
1 Onion, cut in half and diced
3 tablespoons Carrots, diced
3 tablespoons Celery, coarsely chopped
1 Leek, julienned (white part)
1 cup Dry white wine
2½ cup Vegetable consomme (see
..recipe)
1 Thyme sprig
Pepper to taste
16 Asparagus tips, blanched
1½ ounce Fresh truffles
2 tablespoons Chives, finely chopped

Directions

Peel potatoes and dice into ½ 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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