Truffled Potato Stew

[Guest guest]

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.