Potato Grits with Garden Vegetables

Ingredients

• 16 cups russet potatoes, peeled and finely diced (fine brunoise dice)
• 3 quarts vegetable stock
• 2 quarts half & half
• 2 cups parmesan cheese, grated
• 3/4 cup butter, unsalted
• 3/4 cup chives, finely chopped
• 1/4 cup kosher salt
• 4 cups sugar snap peas, cut in half with half shell removed, blanched
• 4 cups asparagus tips, blanched
• 4 cups squash blossoms
• 2 cups sweet corn
• 2 cups easter egg radish, sliced
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice, freshly squeezed
• 1 cup black truffle butter
• 1 cup fresh chives, chopped
• 4 teaspoons fresh chervil, chopped