Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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