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🍽️ Leipzig Vegetable Mix with Shrimp

351 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower (medium)
• 300 g snow peas
• 10 carrots
• 1 kohlrabi
• 250 g white asparagus
• 400 g shrimp (or lobster tails)
• 2 tbsp lemon juice
• salt
• pepper (freshly ground)
• 250 ml vegetable stock
• 1 tbsp butter
• 1 tbsp flour
• 0.5 bunch parsley (chopped)

Instructions

1. 1. Wash all the vegetables thoroughly under running water.
2. 2. Cut the cauliflower into small florets.
3. 3. Peel the carrots and cut them in half lengthwise.
4. 4. Peel the kohlrabi, cut it in half, and slice it into thin wedges.
5. 5. Peel the asparagus and remove the tough, woody bottom ends of the stalks.
6. 6. Blanch the cauliflower in boiling water for 5 to 6 minutes.
7. 7. Blanch the kohlrabi in boiling water for 3 to 4 minutes.
8. 8. Blanch the carrots in boiling water for 3 to 4 minutes.
9. 9. Blanch the snow peas in boiling water for 5 to 6 minutes.
10. 10. Blanch the asparagus in boiling water for 8 to 10 minutes.
11. 11. Drain the blanching water and keep the vegetables warm.
12. 12. Bring 400 milliliters of water to a boil in a pot with salt and lemon juice.
13. 13. Add the shrimp to the boiling water and cook for 5 to 6 minutes until done.
14. 14. Remove the shrimp from the water, let them drain, and peel them.
15. 15. Melt the butter in a pot over low heat.
16. 16. Sprinkle the flour over the melted butter and sauté briefly.
17. 17. Pour the vegetable stock into the butter-flour mixture and stir until it boils.
18. 18. Let the sauce boil briefly, then remove the pot from the heat.
19. 19. Season the sauce with salt and pepper to taste.
20. 20. Arrange the vegetables in a bowl and mix them with the shrimp.
21. 21. Serve the light sauce, sprinkled with parsley, on the side.

Nutrition per serving

• kcal: 351
• Protein: 33 g · Fett/Fat: 6 g · Carbs: 39 g