Herbert Keller's Truffled Potato Stew With Pate a L'eau Recipe

Name: Herbert Keller's Truffled Potato Stew With Pate a L'eau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs firm potatoes; 2 garlic cloves, finely chopped; 1 onion, finely chopped; ¼ cup coarsely chopped carrot; ¼ cup coarsley chopped celery; 1 small leek; 1 sprig fresh thyme; 1 12 ounces truffles or 34 ounce dried shiitake mushrooms or 34 ounce dried morels or 34 ounce chanterelle mushroom; salt; pepper; oil; 1 cup dry white wine; ¼ cup all-purpose flour; 5 tablespoons cold water; 1 tablespoon oil

Servings: persons

3 lbs firm potatoes
2 garlic cloves, finely chopped
1 onion, finely chopped
¼ cup coarsely chopped carrot
¼ cup coarsley chopped celery
1 small leek
1 sprig fresh thyme
1 12 ounces truffles or 34 ounce dried shiitake mushrooms or 34 ounce dried morels or 34 ounce chanterelle mushroom
salt
pepper
oil
1 cup dry white wine
¼ cup all-purpose flour
5 tablespoons cold water
1 tablespoon oil

1
Use only white part of leek, split in half lenghtwise and finely julienned.
2
Soak dried mushrooms to rehydrate.
3
Peel and slice potatoes into thin rounds.
4
Preheat oven to 350F.
5
In large mixing bowl combine ingredients to the salt and pepper.
6
Season with the salt and pepper and toss gently.
7
Grease a large earthenware tureen, transfer vegetable mix to it.
8
Pour white wine and water to just cover the vegetables.
9
If using rehydrated mushrooms use their water as part of or in place of water.
10
Make the dough by combining the ingedients then seal the stew.
11
Roll dough into a rope about 28 inches long and 2 inches wide.
12
Wrap around the seam between the cover and the bottom.
13
Pinch ends together and seal with drop of water if needed.
14
Cover casserole and bake for 1 hour or a bit more.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs firm potatoes, 2 garlic cloves, finely chopped, 1 onion, finely chopped, ¼ cup coarsely chopped carrot, and more.

Yes, Herbert Keller's Truffled Potato Stew With Pate a L'eau falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbert Keller's Truffled Potato Stew With Pate a L'eau

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