Succulent Truffled Potato Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
new potatoes
|
|
| 2 | each |
garlic
finely chopped |
|
| 1 | each |
onions
cut in half and dice |
|
| 3 | tablespoons |
carrots
diced |
|
| 3 | tablespoons |
celery
coarsely chopped |
|
| 1 | each |
leeks
julienned |
*
|
| 1 | cup |
white wine
dry |
*
|
| 2 ½ | cups |
consomme
vegetable |
* |
| 1 | each |
thyme sprigs
|
* |
| 1 | x |
black pepper
to taste |
*
|
| 16 | each |
asparagus
tips |
*
|
| 1 ½ | ounces |
truffles
fresh |
* |
| 2 | tablespoons |
chives
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
new potatoes
|
|
| 2 | each |
garlic
finely chopped |
|
| 1 | each |
onions
cut in half and dice |
|
| 45 | ml |
carrots
diced |
|
| 45 | ml |
celery
coarsely chopped |
|
| 1 | each |
leeks
julienned |
*
|
| 237 | ml |
white wine
dry |
*
|
| 591 | ml |
consomme
vegetable |
* |
| 1 | each |
thyme sprigs
|
* |
| 1 | x |
black pepper
to taste |
*
|
| 16 | each |
asparagus
tips |
*
|
| 43.3 | ml/g |
truffles
fresh |
* |
| 3E+1 | ml |
chives
finely chopped |
|
Directions
Peel potatoes and dice into ½ inch cubes.
Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper.
If potatoes are not covered completely with liquid, add water.
Cover and gently cook until aretender and stew is thick, about 25 to 30 minutes.
(If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready.
Serve it on a platter.
Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives.
