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Succulent Truffled Potato Stew

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      Title: SUCCULENT TRUFFLED POTATO STEW
 Categories: Potato, Vegetarian, Vegetables
      Yield: 4 Servings
 
      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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