Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 I make this for my kids, they love it. AJ Potato Stew 3 pounds new potatoes 2 garlic cloves, finely chopped 1 onion, cut in half and dice 3 tablespoons carrots, diced 3 tablespoons celery, coarsely chopped 1 leek, julienned, white part only 1 cup dry white wine, I use an extra cup stock 2 1/2 cups vegetable stock 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, stock, thyme, and pepper. If potatoes are not covered completely with liquid, add water. Cover and gently cook until are tender and stew is thick, about 25 to 30 minutes. If stew becomes too dry add stocl or water. Ideally, potato stew should be served as soon as it is ready. Serve it on a platter. Garnish with asparagus tips, over the potatoes, and sprinkle with chives. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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