A Succulent Truffled Potato Stew

By Hklbrries

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

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 parts only, finely julienned
• 1 cup dry white wine
• 2 1/2 cups Vegetable Consomme (recipe in collection)
• 1 sprig of thyme
• Freshly ground pepper
• 16 blanched asparagus tips
• 1 1/2 ounces fresh black or white truffles
• 2 tbsp finely chopped chives

Details

Servings 6

Preparation

Step 1

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, consomme, 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 become too dry before the potatoes are ready, add additional consomme 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.

Note: The season for fresh truffles is usually from mid-December to mid-March. Frozen truffles, which are much more aromatic and flavorful than canned, can be substituted for fresh.

Nutrition Information:
Per (1 1/2 cup) serving
190 calories
.3 g fat
0 mg cholesterol
21.8 mg sodium