Truffle or Potato Stew
Truffle or Potato Stew

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, truffle or potato stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Truffle or Potato Stew is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Truffle or Potato Stew is something which I have loved my entire life. They’re fine and they look wonderful.

White truffle oil delivers a powerful flavor punch to roasted potatoes, more so than black truffle oil. To save money, purchase a small bottle. I am on a truffle kick at the moment - spreading truffle butter on my bagel and pizza crust and anything else I can find including my fingertips.

To begin with this particular recipe, we have to first prepare a few components. You can cook truffle or potato stew using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Truffle or Potato Stew:
  1. Make ready 1 large onion (finely chopped)
  2. Prepare 2 garlic cloves (finely chopped)
  3. Make ready 3 tbsp olive oil
  4. Make ready 2 tbsp tomato paste
  5. Get 1/2 tsp chilli powder
  6. Make ready 50 ml white wine
  7. Prepare 1 handful parsley (finely chopped)
  8. Prepare 200 ml water
  9. Make ready 50 grams chorizo (sliced)
  10. Get 400 grams truffles (peeled, washed and sliced)
  11. Get 2 bay leaves

The recipe is similar to the Veg stew i had posted earlier. The flavors of the spices and curry leaves blend well with the creaminess. These potatoes have a savoury truffle note. If you prefer a stronger flavour, drizzle with extra truffle oil when they're hot out of the oven (or replace the truffle Slow cooker jacket potatoes.

Instructions to make Truffle or Potato Stew:
  1. Heat the olive oil in a medium pot with the bay leaves.
  2. Fry the onion and garlic until lightly and slightly browned.
  3. Add the water and bring to the boil.
  4. Reduce to a low to medium heat and add the truffle's.
  5. Simmer for 15 minutes then add the wine, tomato paste, chilli and salt.
  6. Add more water as and when if it simmers down to low.
  7. Simmer for 20-25 minutes stirring occasionally.
  8. Add the chorizo and simmer for a further 10 minutes.
  9. Add the parsley 5 minutes before turning the stove off.
  10. Check seasoning and serve.
  11. Serve over rice or as it is.

Place them in a large, deep saucepan, cover with water, and bring to a boil. To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then.

So that’s going to wrap it up for this exceptional food truffle or potato stew recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!