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Title: Succulent Truffled Potato Stew
Categories: Vegetarian Vegetable Mushroom
Yield: 4 Servings

3lbNew potatoes
2 Garlic, finely chopped
1 Onion, cut in half and diced
3tbCarrots, diced
3tbCelery, coarsely chopped
1 Leek, julienned (white part)
1cDry white wine
2 1/2cVegetable consomme (see
  ..recipe)
1 Thyme sprig
  Pepper to taste
16 Asparagus tips, blanched
1 1/2ozFresh truffles
2tbChives, 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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