Succulent Truffled Potato Stew
3 lb New potatoes 2 Garlic, finely chopped 1 Onion, cut in half and diced 3 tb Carrots, diced 3 tb Celery, coarsely chopped 1 Leek, julienned (white part) 1 c Dry white wine 2 1/2 ...
Ingredients
- 3lbnew potatoes
- 2garlic, finely chopped
- 1onion, cut in half and diced
- 3tbsp carrots, diced
- 3tbsp celery, coarsely chopped
- 1leek, julienned (white part)
- 1cup dry white wine
- 21/2 c vegetable consomme (see
Directions
- 1
3 lb New potatoes 2 Garlic, finely chopped 1 Onion, cut in half and diced 3 tb Carrots, diced 3 tb Celery, coarsely chopped 1 Leek, julienne
- 2
Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper
- 3
If potatoes are not covered completely with liquid, add water
- 4
Cover and gently cook until aretender and stew is thick, about 25 - 30 minutes
- 5
If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready
- 6
Serve it on a platter
- 7
Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives.