*  Exported from  MasterCook  *
 
                       Succulent truffled potato stew
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potato                           Vege Times
                 Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        New potatoes
    2                    Garlic -- finely chopped
    1                    Onion -- cut in half and dice
    3      tablespoons   Carrots -- diced
    3      tablespoons   Celery -- coarsely chopped
    1                    Leek -- julienned (white par
    1      cup           Dry white wine
    2 1/2  cups          Vegetable consomme (see
 					
    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, 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.
 
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