Leipziger Allerlei
This Leipziger Allerlei combines the most popular vegetables in a creamy, white sauce. Peas, carrots, asparagus pieces, cauliflower florets and kohlrabi sticks make their big appearance in this recipe.
INGREDIENTS
150 g peas
1 small cauliflower
2 carrots
1 kohlrabi
12 stalks of white asparagus
500 ml water
1 tsp sugar
1 tsp salt
80 g butter
30 g flour (type 405)
200 ml cream
1 pinch of pepper
1 pinch of nutmeg
1 tbsp lemon juice
1 bunch of parsley
PREPARATION
1. Defrost the peas in a colander and rinse with cold water. Wash and clean the cauliflower and cut it into small florets. Peel the carrots and cut into slices. Peel the kohlrabi and cut into sticks about 1 cm wide and 3 cm long. Peel the asparagus stalks and cut into 3 cm long pieces.
2. Boil water with sugar and salt in a pan, cover and cook the asparagus pieces for 6-8 minutes. After 3 minutes, add the cauliflower, kohlrabi and carrots, after 6 minutes the peas. Bring to the boil once, then remove the vegetables with a slotted spoon and place in a sieve. Rinse well with cold water.
3. Measure out 300 ml of the cooking water with a measuring cup (for the basic recipe of 4 portions). Melt the butter in a pan, sprinkle with the flour and stir until smooth, without browning too much. Stir in the vegetable stock and cream with a whisk, bring to the boil once and simmer everything over a low heat for about 5 minutes until it becomes a creamy sauce.
4. Season the cream sauce with salt, pepper, nutmeg and lemon juice. Add the vegetables and heat gently. If the sauce becomes too thick, stir in a little more cooking water. Rinse the parsley, shake dry and chop. Sprinkle it over the finished Leipziger Allerlei before serving. Boiled potatoes go particularly well as a side dish. Enjoy!
