Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb New potatoes 2 1/2 c Vegetable consomme (see
2 Garlic, finely chopped ..recipe)
1 Onion, cut in half and diced 1 Thyme sprig
3 tb Carrots, diced Pepper to taste
3 tb Celery, coarsely chopped 16 Asparagus tips, blanched
1 Leek, julienned (white part) 1 1/2 oz Fresh truffles
1 c Dry white wine 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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