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

Name: Herbert Keller's Truffled Potato Stew With Pate a L'eau
Cook time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 lbs firm potatoes; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 1/4 cup coarsely chopped carrot; 1/4 cup coarsley chopped celery; 1 small leek; 1 sprig fresh thyme; 3/4 ounce dried morels or 3/4 ounce chanterelle mushroom; salt; pepper; oil; 1 cup dry white wine; 1/4 cup all-purpose flour; 5 tablespoons cold water; 1 tablespoon oil

Submitted by That is Dr House to

"A French dish by Chef and restaurateur Herbert Keller from Mostly Vegetables by Susan Costner."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 6

ingredients

3 lbs firm potatoes
2 garlic cloves, finely chopped
1 onion, finely chopped
¹⁄₄ cup coarsely chopped carrot
¹⁄₄ cup coarsley chopped celery
1 small leek
1 sprig fresh thyme
1 ¹⁄₂ 3/4 ounce dried morels or 3/4 ounce chanterelle mushroom
salt
pepper
oil
1 cup dry white wine
Pastry
¹⁄₄ cup all-purpose flour
5 tablespoons cold water
1 tablespoon oil

directions

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

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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