| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potato, Vege times, Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
New potatoes |
| 2 |
|
Garlic, finely chopped |
| 1 |
|
Onion, cut in half and diced |
| 3 |
tb |
Carrots, diced |
| 3 |
tb |
Celery, coarsely chopped |
| 1 |
|
Leek, julienned (white part) |
| 1 |
c |
Dry white wine |
| 2 1/2 |
c |
Vegetable consomme (see |
|
|
..recipe) |
| 1 |
|
Thyme sprig |
|
|
Pepper to taste |
| 16 |
|
Asparagus tips, blanched |
| 1 1/2 |
oz |
Fresh truffles |
| 2 |
tb |
Chives, finely chopped |
INSTRUCTIONS
Peel potatoes and dice into 1/2 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 -
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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