Succulent Truffled Potato Stew Recipes

Ingredients :

3 pounds young potatoes

2 garlic cloves, finely chopped

1 onion, diced

3 tbsp coarsely chopped carrot

3 tbsp coarsely chopped celery

1 small leek, white part only, finely julienned

1 cup dry white wine

2.5 cups vegetable consommé

1 sprig of thyme

freshly ground pepper

16 blanched asparagus tips

1.5 ounces fresh black or white truffles

2 tbsp finely chopped chives

Peel the potatoes and cut them into 1/2 inch dice. Transfer to a heavy pot and add the garlic, onion, carrot, celery, leek, wine, consommé, thyme, and pepper. If the potatoes are not covered completely, add water. Cover and cook until the potatoes are fork-tender and the liquid has nearly cooked off.

If the stew becomes too dry before the potatoes are ready, add additional consommé or water. Turn the stew into a deep warm platter and garnish with the warmed asparagus tips. Shave the truffles over the potatoes and sprinkle with chives. Serve immediately.

Serves 6-8

Always remember that truffles are not a vegetable but a miracle! Nevertheless, this is a wonderful potato stew even without them.

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