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Succulent Truffled Potato Stew

Submitted by CJ13

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

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

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 385g (13.6 oz)

Amount per Serving

Calories 316 1% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 24mg 1%

Total Carbohydrate 24g 24%

Dietary Fiber 7g 28%

Sugars g

Protein 14g

Vitamin A 22% • Vitamin C 82%

Calcium 4% • Iron 7%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium